Sugar High Apple Pie

Since yesterday was apple orchard day...today was, naturally, apple pie day! After I got all hunter-educated at class this morning (I'm now officially a hunter...but I still don't really want to go shoot any animals), I made an apple pie!

Most recipes call for Granny Smiths (or some other tart, green apple) but the Galas from the orchard were so small from our late spring snows, they worked perfect! They are a bit too sour to eat by themselves. I peeled and sliced some apples. Honestly, I don't know how many I peeled and sliced, sorry. Six? Seven? All I know is I bought five pounds and that was about double what I needed.

 Now what am I going to do with all these apples???

Soaked the sliced apples in some lemon juice and water (didn't measure again, sorry) while I prepared the crust.

Then I mixed 2 1/2 cups of flour, a couple dashes of salt, 4 tablespoons of sugar, and a splash of cinnamon together. Then I cut in 1/2 cup cold butter pieces and 5 tablespoons shortening with two knives (note to self-buy pastry cutter-inner). Then I added 8 tablespoons cold water and mixed and rolled out the dough.

Then I mixed 1/3 cup sugar, 1/3 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon in with my drained apple slices. I dumped it into the crust, topped it randomly with 2 tablespoons margerine, and stuck it in the oven at 425 for 30 minutes.

Meanwhile, back at the countertop, I cut the remaining dough into dots. Stars would have been more fun, or apples, but I don't have cookie cutters in those shapes, so I used a shot glass and made small circles...or dots, yeah we'll call them dots.

I also mixed together some melted butter, sugar, flour, brown sugar, and pecans. (Again with the no measuring.)

 

At the 30 mintue mark, I topped the pie with the dots and pecan mixture randomly. Then it went back in the oven for about 20 mintues.

And this is what I got!

I'm calling it Sugar High Apple Pie for a reason. It was tasty, but, whoa....it was sweet. Next time I need to cut my apples thinner and hold back on the sugar in the crust and pie filling. The candied pecan topping though, out of this world!