Caramelized Honey And Thyme Apple Pie

In a large mixing bowl, combine the all-purpose flour and kosher salt. Using a pastry blender or your fingertips, cut the cold, cubed butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.

Combine the ice water and apple cider vinegar. Drizzle 60ml of the liquid over the flour mixture, tossing gently with a fork. Add more liquid 15ml at a time until the dough just holds together when squeezed. Divide into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

In a saucepan over medium heat, bring the honey to a gentle boil. Cook until it deepens in color to a dark amber and gives off a nutty aroma, about 3 to 5 minutes. It should reach 140C (285F) if using a thermometer.

Remove the saucepan from the heat. Carefully whisk in the butter and heavy cream; the mixture will bubble up vigorously. Add the thyme sprigs, ground ginger, and flaky sea salt. Let the glaze steep and cool to room temperature, then discard the thyme sprigs.

In a large mixing bowl, toss the sliced apples with the lemon juice, granulated sugar, and cornstarch until the apples are evenly coated.

Pour the cooled caramelized honey glaze over the apple mixture and toss gently to combine. Allow the apples to sit for 10 minutes to macerate slightly.

On a lightly floured surface, roll one disc of dough into a 30cm circle. Carefully transfer to the 23cm pie dish, leaving the overhang. Spoon the apple filling into the crust, mounding it slightly in the center. Drizzle any remaining juices from the bowl over the apples.

Roll the second disc of dough into a 30cm circle. Drape it over the filling for a solid top, or cut into strips to create a lattice. Trim the overhang to 2cm, fold the top edge under the bottom edge, and crimp the edges to seal. If using a solid top crust, cut 4 to 5 slits to vent steam.

Place the assembled pie in the refrigerator for 30 minutes to chill the pastry before baking. Meanwhile, preheat the oven to 220C (425F) and place a baking sheet on the lower rack to catch any drips.

Whisk the egg and 15ml of heavy cream together. Brush the chilled pie crust evenly with the egg wash and sprinkle generously with turbinado sugar. Place the pie on the hot baking sheet in the oven.

After 20 minutes, reduce the oven temperature to 190C (375F). Continue baking for 45 to 55 minutes, or until the crust is deep golden brown and the juices are bubbling thickly through the vents. If the edges brown too quickly, cover them with a foil shield.

Transfer the baked pie to a wire rack. Allow it to cool completely for at least 3 hours before slicing. This resting period is critical for the juices to thicken and set.