Golden Granny Smith apples get simmered down with honey, maple syrup, warm cinnamon, and a bright splash of lemon juice until the filling turns glossy and jam-thick — that's the heart of this pie, and it's what makes every slice taste so deeply of fall. The buttery, flaky crust comes together with a simple pastry cutter technique, chilled until firm and rolled into two even rounds that seal in all that caramelized fruit. Slits in the top crust let steam escape as it bakes, so you end up with a deep golden lattice-free top and a filling that bubbles through the vents. A short rest after baking lets everything set into clean, sliceable wedges instead of a runny mess. This one's a great choice for a lactose free dessert table, delivering all the classic apple pie comfort without any fuss.
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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.
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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