This is a classic double-crust apple pie built for slow-baked comfort: crisp Granny Smith slices simmered down with honey, maple syrup, cinnamon, and nutmeg until the filling turns glossy and jam-thick, then tucked between two buttery, flaky layers of pastry. The lattice-free top gets a handful of steam slits and a golden brush before baking, so it emerges from the oven deeply bronzed with the filling bubbling through the vents. That patient cooldown afterward matters too — it lets the honeyed apple filling set into clean, sliceable layers instead of running all over the plate. Warm cinnamon and nutmeg keep every bite cozy without being overly sweet, and the natural apple flavor stays front and center thanks to that bright hit of lemon juice. It's a comforting, from-scratch dessert that fits easily into a vegetarian kitchen, no meat or fish anywhere near it. Serve it slightly warm with a fork ready — this one earns its slow bake.
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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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