Chestnut Free Apple Pie with Honey Crust
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 3 lbs (about 6–7 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
- 3 tbsp honey
- 2 tbsp pure maple syrup
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 egg, beaten
- 1 tbsp milk
Instructions
- 1
Combine the flour and 1 tsp salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
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