Apple and honey pie

Ingredients:

Dough

• 1 and 1/4 cups premium flour + extra for dusting
• 2 teaspoons of sugar
• 0.5 tsp salt
• 110 g chilled unsalted butter, cut into small pieces
• 3–5 tablespoons ice water
• 2 teaspoons apple cider vinegar

Filling and topping

• 6 apples of different varieties, such as Golden Delicious, Fuji, Honeycrisp (800–900 g)
• 1–1 and 3/4 cups water
• 0.5 cup + 2 teaspoons buckwheat honey
• 1 tbsp. sugar
• 1.5 cups heavy cream
• 2 large eggs, lightly beaten
• 2 tsp vanilla extract
• 1/4 teaspoon salt

Preparation:

1. Dough:
   
   In a medium bowl, combine the flour, sugar, and salt. Add the butter and rub it into the flour with your fingers until small pea-sized pieces of butter remain. Sprinkle with 3 tablespoons of ice water and vinegar and mix. Gradually stir in up to 2 tablespoons of ice water to ensure the dough holds together when pressed. Transfer to a sheet of plastic wrap, form the dough into a disk, and wrap tightly. Refrigerate for at least 2 hours or overnight.
2. Meanwhile, prepare the filling.:
   
   Peel and chop the apples. Place half of the apples in a blender with 1 cup of water and blend until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
3. Transfer the apple mixture to a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, stirring, until the liquid thickens to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
4. Preheat oven to 200°C.
5. On a lightly floured work surface, roll the pie dough into a 12-inch (30-cm) circle. Place it in a 9-inch (22-cm) pie pan. Fold the overhanging edges of the dough under and pinch to seal. Prick the bottom and sides of the dough with a fork and refrigerate until firm, about 20 minutes. Line the dough with parchment paper or foil and line it with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the parchment paper and weights and continue baking until the bottom of the crust is dry and just beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.
6. Reduce the oven temperature to 350°F (175°C). Return the apple filling to the blender along with 1/2 cup honey and the sugar; blend until smooth. Add 3/4 cup heavy cream, eggs, vanilla, and salt and blend. Spread the filling over the crust and bake until puffed and dry to the touch, 1 hour to 1 hour 15 minutes (cover the crust with foil if it is browning too quickly). Turn off the oven and let the pie stand inside with the door ajar for 5 to 10 minutes. Transfer it to a wire rack to cool completely.
7. Topping:
   
   In a large bowl, beat the remaining 3/4 cup heavy cream with 2 teaspoons honey with a mixer until medium peaks form, 2 to 3 minutes. Spread the whipped cream over the pie.