(1 stick + 6 tablespoons) very cold unsalted butter, cut into cubes
1/2cup+ 3 tablespoons ice cold water
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Preheat oven to 400 degrees F.
Make pie crust: Add flour, honey and salt to food processor. Pulse a couple of times to blend. Then add cold butter and pulse until most of the butter is the size of peas. It's okay if you see a few larger chunks.
Remove food processor base and stir water in by hand (I like to save on dishes so I don't use another bowl, but you could). Dump the scraggly dough onto your counter and work in together with your hands to form a tight circle.
Put bottom crust into your pie plate and set in refrigerator.
Cut peeled apples into thin wedges and put into a large bowl. Stir in lemon juice. In a small bowl, combine sugar, cinnamon, ginger, cornstarch and minced sage. Add this mixture to the bowl of apples and stir to coat. Dump into pie plate with bottom crust. Top apples with the lattice strips that you have made, following instructions linked to above.
Bake pie on the bottom rack for 7 minutes, then move to the middle rack, placing pie on a metal baking sheet to catch spills. Reduce heat to 350 degrees and bake for additional 40 minutes or until juices are bubbling and crust is nicely browned. Then remove from oven and let rest for 1 hour on a wire rack. (About midway through baking, put a foil lining around the edges of the crust to ensure that it does not burn.) Remove at this point.
If you want the crispy sage for a pretty garnish, heat about ½ inch of oil in a small pan over medium high heat. Add fresh sage leaves and fry until crispy, about 3 minutes.
Pie will keep for 3 days at room temperature (do not refrigerate or will turn soggy) or you can freeze it.