Apple Crumb Pie

Apple Crumb Pie

INGREDIENTS

1. For the crust:
2. 1 1/4cups all-purpose flour, plus more for the work surface
3. 3/4teaspoon kosher salt
4. 1 1/2teaspoons granulated sugar
5. 6tablespoons unsalted butter, cold and cut into pieces
6. 3tablespoons solid vegetable shortening, cold
7. 3to 6 tablespoons ice water
8. For the filling:
9. 1pound Cortland, Empire, or McIntosh apples





2pounds Granny Smith apples
1/4cup fresh lemon juice
1/4cup granulated sugar
2 1/2teaspoons ground cinnamon
1/2cup (about 2 ounces) walnuts, finely chopped
For the topping:
1cup all-purpose flour
1/4cup packed dark brown sugar
1teaspoon ground cinnamon
pinch of kosher salt
8tablespoons (1 stick) unsalted butter, cold and cut into pieces

DIRECTIONS

1. Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
3. Make the filling. Heat oven to 375° F.
4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
5. Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples 
6. are tender.

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