Nutrition per serving may change if servings are adjusted.
1¼ cups all-purpose flour
1 cup whole-wheat pastry flour or white whole-wheat flour
1 teaspoon granulated sugar
¾ teaspoon salt
12 tablespoons (1½ sticks) cold unsalted butter
4-6 tablespoons ice water
1 large egg, lightly beaten with 1 tablespoon water
1 teaspoon demerara sugar
½ cup honey
1½ teaspoons vanilla extract
2¼ pounds Granny Smith apples, peeled and thinly sliced
1 tablespoon minced crystallized ginger
1¼ teaspoons ground cinnamon
¾ teaspoon ground cardamom
¼ teaspoon ground cloves
1 pinch salt
3 tablespoons all-purpose flour
To prepare crust (see Tip): Whisk 1¼ cups all-purpose flour, whole-wheat flour, granulated sugar and ¾ teaspoon salt in a medium bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Add 4 tablespoons ice water and toss with a fork until evenly moist. Squeeze a clump of dough: If it stays together, you've probably added enough water. If not, continue adding water 1 tablespoon at a time, tossing with a fork, until the dough stays together when squeezed. Knead the dough in the bowl a few times—it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into 5-inch-wide disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 3 months).
When ready to assemble pie: Preheat oven to 425°F.
Let the dough stand at room temperature for 5 minutes to warm slightly. Roll out one disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Prick in several spots with a fork. Refrigerate.
To prepare filling: Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. Gently toss apples in a large bowl with the honey mixture, crystallized ginger, cinnamon, cardamom, cloves and salt. Sprinkle with flour and stir to combine. Transfer the filling to the pie pan. Moisten the outer edge of the crust with water.
To prepare lattice top (see Tip): Roll out the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about 12 strips (1-inch). To weave the lattice top, lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips, about 1 inch from the edge. Unfold the folded strips over that crosswise strip. Fold back the second and fourth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.)
Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and press to seal the two crusts together. Crimp the edge with a fork or flute it between your thumb and the side of your index finger. Brush the lattice with the egg wash and sprinkle with demerara sugar.
Put the pie in the oven and place a rimmed baking sheet on the rack below it to catch any drips. Bake for 15 minutes.
Reduce oven temperature to 375 degrees and continue baking until the crust is golden brown and the juices are bubbling, 40 to 45 minutes. Cool completely on a wire rack.
To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Keep pie at room temperature for up to 1 day.
Equipment: 9-inch pie pan (not deep-dish)
Tips: Not all pie crusts are created equal. Here are the tricks our expert pie makers swear by. First, use ice-cold water (not just cold tap water). Second, measure the flour using the "spoon and level" method. Scoop flour from its container with a spoon into a measuring cup. Use a knife or other straight edge to level the flour with the top of the cup. Finally, don't overwork the dough. You want to knead until it just comes together. Then refrigerate for at least an hour before rolling out.
How to make a lattice pie crust:
1. Cut the dough into twelve 1-inch strips using a sharp knife or pizza cutter. Lift off every other strip.
2. Place the strips next to each other on top of the pie, leaving about a 1-inch gap between strips.
3. Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips, about 1 inch from the edge. Unfold the folded strips overthe crosswise strip.
4. Fold back the second and fourth strips of dough all the way to the crosswise strip. Place a strip of dough across the unfolded strips. Unfold the folded strips over the crosswise strip. Repeat until the top is covered.
5. Trim crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and press to seal the two crusts together. Crimp the edge with a fork or flute it between your thumb and the side of your index finger.
295 calories;12 g fat(7 g sat); 4 g fiber; 44 g carbohydrates; 3 g protein; 47 mcg folate; 34 mg cholesterol; 21 g sugars; 12 g added sugars; 462 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 163 mg sodium; 134 mg potassium
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 fruit, ½ other carbohydrate, 2½ fat