They said it couldn't be done...

Baking with Honey Crisp apples, that is. And I fooled them. I just created the most delicious apple pie with Honey Crisp apples and I win. This time. Here's the deal: So, I bought a bag of Honey Crisp apples at my favorite deep-discount grocery that carries their own brands that maybe I can mention here (Aldi) and maybe I can't. So I just did. The apples are what I'd call "lunch box size". Smaller than the usual gargantuan Honey Crisps you see a bit later in apple season. And they weren't as super-sweet. Tasty, but not super-sweet. This morning I needed to make a dessert to take to my husband's sister's house today, and we've had cake and more cake and cupcakes and pumpkin cake roll lately, so I decided on pie. And I've read so much about how Honey Crisps aren't the best for baking but I thought I'd give it a try anyway... I used eight Honey Crisp apples, smaller in size than normal. Peeled and chopped/sliced. And cored, of course. Nobody, and I mean nobody, wants seeds in their apple pie. After I chopped the apples, I combined them with a cup of sugar, about a tablespoon and a half of my favorite cinnamon mix - it's from The Pampered Chef* and it's called Cinnamon Spice Blend. It has cinnamon, nutmeg, ginger and cloves and let me tell you, it's delish. I also added a half teaspoon of salt. Then I made the crust. I usually use good old shortening, but today I went wild and used real butter, because it's Sunday and it's delicious. I mixed 2 cups of flour with a dash of salt, then cut in 1 1/3 cups of cold, ice cold butter. I used an old-fashioned pastry blender, hand held, and mixed it all up until it resembled little tiny pea-shaped pieces. I then added, one tablespoon at a time, about 9 tablespoons of ice water. Very critical that the butter and ice water are icy-cold - that way your crust is light and flaky. I rolled out half the crust, placed it in my pie pan, filled the crust with the apple mixture, rolled out the top crust, placed it on top and cut the edges to about a half-inch larger around than the pan. I rolled the edges together and crimped them with my fingers, the cut about 5 slits in the top crust with a sharp knife. I was going to make some fancy shapes out of the leftover pie crust, but time was short. Another day. Brushed the top with a tablespoon of milk and dusted it with a little sugar and into a 400* oven it went. The result? Oh. My. Gosh. So good. Smelled delightful, and looks incredible. I sure hope I added the photo correctly!! Try it - you'll fool the doubters, too!