To finish the pie, fill the crust with the apple filling, pour the cream-and-juice mixture (see Apple Filling) over it, and cover with the topping, using fingers or a fork to help it adhere to the side of the mountain of apple filling. Bake at 425F until the topping is golden brown.

## Apple Filling
* 2.5 lb Granny Smith apples
* 2 lb McIntosh apples
* 60 grams sugar
* 1/2 tsp cinnamon
* 2 tbsp unsalted butter
* 1/2 cup heavy cream

Peel, core, and quarter apples. Cut each quarter into 1/4 inch slices, cutting on the short axis. Add cinnamon and sugar to apple slices in a bowl and toss to coat.

Melt butter in a large pot over medium-high heat until the bubbling slows down. Add the apple mixture and stir well.

Cook until the McIntosh slices are breaking down, and the Granny Smith slices are tender, usually at least 8-10 minutes.

Dump the pot into a colander over a large bowl, shaking the colander until most of the juice has drained from the apples. Return the juice to the pot and add heavy cream, boiling until a spoon leaves a trail in the mixture.

## Topping
* 165 grams flour
* 65 grams brown sugar
* 75 grams sugar
* 7 tbsp unsalted butter (melted)

Combine dry ingredients. Drizzle butter over the top. Combine with a fork until small granules form.

## Crust (untested!)
* 165 grams flour
* 1/2 tsp salt
* 1 tbsp sugar
* 3 tbsp shortening
* 4 tbsp cold unsalted butter (cubed)
* 60 grams cold water (plus maybe more)

Combine dry ingredients in a food processor or bowl.

In a food processor, add the shortening and process about 10 seconds, until the mixture has the consistency of coarse sand, then add butter and process in one-second pulses until the mixture is yellowish and resembles crumbs, with approximately pea-sized butter bits. Sprinkle water over the mixture and pulse until the mixture forms a loose ball.

In a bowl, scatter shortening and butter and mix with your fingers until the mixture resembles coarse sand. Add water and combine with a form until the dough holds together when pinched between your fingers.

Chill the dough in the fridge for at least an hour, then roll it out into a 12-inch circle. Transfer to a 9-inch pie plate and push it into the corners. Trim overhang beyond 1/2 inch over the pie plate and fold the rest back onto itself. Chill in the fridge for 40 minutes and in the freezer for another 20.

Preheat the oven to 375 degrees, then line the pie shell with foil and fill with pie weights. Bake 25 minutes or until the dough looks dry and light in color, then remove foil and weights and bake until golden brown, another ~12 minutes. Remove from the oven and fill.

Or, just buy a pie crust. I won't judge.