5-6 cups Apples (partially peeled and sliced thin)
¼ cup Sugar
¼ cup Honey
1 tbsp Cornstarch
1 tbsp Lemon Juice
1 tsp Lemon Zest
1½ tbsp Apple Pie Spice
3 cups Flour
1 tsp Salt
½ cup Butter (cold)
½ cup Vegetable shortening (cold)
8-10 tbsp Water (cold)
Instructions
|| Filling || Start by washing and partially peeling the apples. I make a peel from top to bottom of the apple then leave about a 1 cm space and make a peel again continuing around the apple. If you prefer no peel at all you can peel the whole apple. Next slice the apple into thin slices about ½ cm thick, they do not have to be perfect, the different sized slices will add a beautiful texture to the filling, as some apple will be a little crunchier and some will be softer after cooking. Slice all your apples and place them in a large mixing bowl.
Next, combine the sugar, honey, cornstarch, lemon juice, lemon zest, and apple pie spice to the bowl of apples and mix until well combined. Place the bowl in the fridge and let sit until you have made the crust.
|| Crust || Preheat oven to 425 degrees Fahrenheit. In a large mixing bowl place, the flour and salt then mix until well combined. Add the cold butter and shortening to the flour mixture. Slice your cold butter into small pieces before you add it to the flour mixture (this will allow it to incorporate into the flour better). Using a pastry cutter cut the butter and shortening into the flour until it looks like pea sized sand.
Make a well in the middle of the flour mixture and place 8 tablespoons of ice cold water. Mix the flour into the water and knead the dough in the bowl until it forms a ball. If the dough is dry and will not come together into a ball add water 1 tablespoon at a time until a ball forms.
Divide the dough into two balls, one slightly bigger than the other. Next, roll the dough out into a circle. The smaller ball will be used for the top pie crust and the bigger ball will be used for the bottom pie crust.
Once the crust is rolled out place it into the pie pan. Place a pie weight in the middle of the pie or cover it with tin foil and use dried beans to weigh down the middle of the crust then bake for 5-8 minutes. (prebaking the crust a little will keep the bottom pie crust from getting soggy)
Once the crust is pre-baked take it out of the oven, add your filling, put the top crust on the pie and place it back in the oven and bake for 30 minutes checking it every 10 minutes to make sure it is not browning too quickly. If it is browning too quickly just lightly place tin foil over the top of it.
Once the pie is a nice golden brown take it out of the oven and let cool a little before serving.
Recipe by at https://www.livinglifegingerly.com/fresh-honey-apple-pie/