CRUST:

2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) cold unsalted butter, cut 1 tbsp. pieces
1/4 to 1/2 cup cold water

Put the flour, salt and sugar into a food processor and pulse a couple of times. Add the butter and process until the mixture looks grainy. Pulse while adding in butter. Then slowly, while pulsing, add the water until a ball forms. Cut dough in half. Place each dough ball onto a piece of Saran or plastic wrap. Wrap and place in refrigerator or freezer to chill while making the filling.

FILLING:

7 to 10 apples (tart apples preferred)
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp. cinnamon
1 tbsp. honey
small squirt lemon juice
1/2 cup water
1 tbsp. all-purpose flour

Peel and slice apples thin, place into saucepan, add sugars, cinnamon, honey, lemon juice and water. Heat on low until apples are soft and reduced to almost half. Take off heat and let stand while rolling crust.

Roll out crusts to fit into 9-inch pie pan. Place bottom crust in pan. Add apples from pan with slotted spoon. When only liquid left in pan, whisk in 1 tablespoon flour until smooth. Add to apples.

Place top crust over pie and make 3 to 4 small vent slices with sharp knife or cut rolled top crust in to 1/2-inch strips and make a criss-cross pattern. Brush with an egg/sugar wash.

Bake in a preheated 375°F for 45 minutes or until crust is golden brown.

Submitted by: Karl