Chai-Spiced Apple Pie

To prepare crust: Whisk 1 1/4 cups all-purpose flour, whole-wheat flour, granulated sugar and 3/4 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. Add more water, 1 tablespoon at a time, if necessary. 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 freeze for up to 3 months.

When ready to assemble pie: Preheat oven to 425°F.

Let the pie dough stand at room temperature for 5 minutes. Roll out one disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate (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. In a large bowl, gently toss apples 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: 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 top crust to the bottom crust. 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° and continue baking until the crust is golden brown and the juices are bubbling, 40 to 45 minutes. Cool completely on a wire rack.