First things first, whether you’re going with a pre-made crust or whipping up your own, you’ll want to roll out the dough. If you’re making your own, be sure to chill the dough beforehand for that perfect flaky texture! You want it to be thin enough to fit a 9-inch pie pan with some overhang for crimping later.

Preheat your oven to 425°F (220°C). This high temperature is key for baking that crust to a beautiful golden brown while ensuring the filling cooks perfectly.

Grab those lovely Granny Smith apples. Peel them and cut them into thin slices. The thinner, the better. You want them to cook evenly and soak up all those wonderful spices and flavors. Place the slices in a large bowl.

To the bowl of apples, add the raw honey, freshly squeezed lemon juice, ground cinnamon, nutmeg, brown sugar, and the cinnamon-flavored red-hot candies. Toss everything together gently but thoroughly. Ensure each apple slice is coated in the sweet, spicy goodness. It’s also a nice time to taste the mixture – who doesn’t want to make sure it’s delicious, right?

Carefully layer the apple mixture into the bottom crust. Dot the top with small chunks of unsalted butter. This adds another level of richness. Once your apples are piled like a delightful mountain, cover it with the top crust. Be sure to cut slits in the top to allow steam to escape. Crimp the edges to seal that fruity goodness in.

Using a pastry brush, lightly coat the crust with the whole milk. This gives it that gorgeous golden-brown appearance when it bakes. Do not skip this step—it’s key for visual appeal.

Place your pie on a baking sheet (in case of drips) and slide it into the preheated oven. Bake for 15 minutes at 425°F. Then, reduce the heat to 350°F (175°C) and continue to bake for an additional 30-35 minutes. You want the crust to be golden and the apples tender.

When the pie is done, let it cool on a wire rack for at least an hour. This cooling time helps the filling set, ensuring every slice holds together beautifully.