To make the crust: To brown the butter: Add the butter to a 3-quart pot and put over low/medium heat. Allow the butter to melt then stir while it cooks until it turns a golden brown color with small brown specs. It may bubble up, if that happens, just remove from heat for a moment until it calms down so you can keep an eye on the color as it can happen quickly at this stage. Once the butter is browned, remove from the heat.

Transfer the butter to a Tupperware that’s lined with parchment paper. Lining the Tupperware with parchment paper will help remove it easier once it’s cooled and I highly recommend doing this step.

Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.

Remove it from the Tupperware and weigh the butter. It should be 170 grams, but if you have more you can save that little extra for cinnamon sugar toast, waffles, or pancakes.

Chop the 170 grams of browned butter into small cubes. Add to a stand mixer fitted with the paddle attachment.

Add in the flour and mix on low until the mixture looks like wet sand. Immediately add in the cold water and mix just until combined. Do not over mix, you can finish mixing with your hands. If you see large pieces of butter just squish them between your fingers to combine.

Divide the dough into two portions weighing 326 grams for the top and 184 grams for the bottom. Form each piece of dough into a round disk and wrap in plastic wrap.

Store in the fridge for 24 hours before rolling out the pie.

To make the filling: In a large mixing bowl, add the light brown sugar, all purpose flour, cornstarch, cinnamon, cloves, and vanilla bean. Set aside.

Slice the apples (I like to leave the skins on for added nutrients, but you can peel them first if you prefer). Add the apples to the bowl with the brown sugar and spices and mix to coat the apples completely. Set aside.

Remove the pie dough from the fridge. Brown butter pie crust can take a few extra minutes to warm up compared to my traditional pie crust.

Grease a 9-inch pie pan. On a floured surface roll out the bottom pie crust first. Roll out to ¼-inch thick, it should be about 11-inches in diameter. Transfer the pie crust to the pie pan and lightly press the sides to the pie pan.

Transfer the apple filling and spread it out evenly.

Roll out the bottom pie crust on a floured surface. This should also be ¼-inches thick and be about 9-inches in diameter. Cut the top pie crust into 1-inch thick strips. I like to use a pizza cutter for this, but a sharp knife will also work.

To lattice the pie: Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Fold over the edges of the pie crust into the center to create a crust. Using your pointer finger of one hand and your pointer and index finger of the other hand, flute the edges of the pie crust.

To make the topping: In a small dish, add the honey and water and microwave for 10 to 20 seconds or until the honey has melted to combine completely with the water. Using a pastry brush, brush the top of the pie with the honey mixture.

Sprinkle the top with turbinado sugar.

Bake at 350°F for 1 hour, then turn the oven up to 400°F and bake for an additional 5 minutes or until golden brown. Allow the pie cool in the pie pan.

Store in a cool, dry place for up to 3 days.