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Perfect Salted Honey Apple Pie Recipe with Easy All-Butter Lattice Crust

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A comforting apple pie featuring a flaky all-butter lattice crust and a unique salted honey glaze that balances sweetness and saltiness perfectly.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (preferably unbleached)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • 6–8 tablespoons ice-cold water
  • 3 cups sliced Granny Smith apples (about 3 medium apples)
  • ¼ cup honey (raw or wildflower)
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • ½ teaspoon coarse sea salt (for sprinkling on top)

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, and fine sea salt. Add cold, cubed butter and cut into flour using a pastry blender or food processor until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add 6 tablespoons of ice-cold water, stirring gently until dough just comes together. Add more water tablespoon by tablespoon if too dry, avoiding overworking.
  3. Divide dough into two equal parts, flatten each into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Toss sliced apples with honey, brown sugar, cinnamon, nutmeg, lemon juice, fine sea salt, and cornstarch in a large bowl. Mix gently and set aside to macerate.
  5. Roll one dough disc on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim edges leaving about ½ inch overhang.
  6. Pour apple mixture evenly into the crust.
  7. Roll the second dough disc into a 12-inch circle and cut into 1-inch-wide strips. Weave strips into a lattice pattern over the filling, trim to edges, and pinch top and bottom crusts together to seal.
  8. Brush lattice crust with egg wash and sprinkle coarse sea salt evenly on top.
  9. Chill the pie in the refrigerator for 15 minutes to set the crust.
  10. Preheat oven to 375°F (190°C). Bake pie on the lower rack for 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil halfway through if they brown too fast.
  11. Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep butter cold to ensure a flaky crust. Avoid overmixing dough to prevent toughness. Slice apples thin and uniform for even cooking. Use cornstarch to thicken filling and prevent sogginess. Chill pie before baking to prevent crust shrinking. Tent edges with foil if browning too fast. Let pie cool completely before slicing to set filling.

Nutrition

Keywords: apple pie, salted honey, lattice crust, fall dessert, easy pie recipe, all-butter crust, homemade pie

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