Topsy-Turvy Honey Apple Pie
2 ½ cups flour
3 ounces or ¾ stick butter (cold)
2/3 cup vegetable shortening (cold)
½ cup ice cold water
In food processor, put butter, shortening, salt and flour.
Pulse until crumbly.
While food processor is on add ice water.
Watch until the dough forms into a ball.
Take out and put on plastic wrap and refrigerate for at least two hours.
Peel, core and slice up 8 apples into a large bowl.
Add to the apples:
3 tablespoons flour
1 ½ teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
Stir this until well coated and add:
1/3 cup honey, again stir until coated.
1 tablespoon butter, melted
¼ cup brown sugar
1 tablespoon honey
½ cup pecans
Assembling the pie:
Preheat the oven 425˚.
Take the butter and brush around on the bottom of a 10” pie plate.
Sprinkle evenly the brown sugar, then pecans on the bottom of the pie pan.
Next drizzle the honey on.
Roll out half of the pie crust to fit the pie pan, about 12” circle. Keep the other half in the refrigerator.
Add the apple mixture.
Roll out the other half of the pie crust and put on top of the pie. Put little holes on top to vent the steam.
Bake for 15 minutes at 425 degrees, turn down oven to 350 degrees and bake for 30-35 minutes more, until crust is a golden brown. Don’t over bake, if edges are turning too brown, put on small pieces of foil around the edges.
Take out of oven and make sure you have a plate big enough to turn the pie onto. With pot holders turn the pie over onto the plate, as it is hot and steam can burn your hands.
*Was really pleased with this recipe. I took it from 3 different recipes and came up with this one. Will be making this on Thanksgiving. It taste like apple and pecan pie mixed. Yummy!!!! Hope you like it!
The only thing I will try different is to cut back on the butter and shortening, I think I will use just a 1/2 cup of each in the crust and see if it with still bake up as nice. I was disappointed at one thing, I put a pretty letter 'A' on top and forgot that I needed to turn this pie over, lol!