- 30 mins
- 120 mins
Ingredients
- 1 (4 inch) vanilla bean, split lengthwise
- 1/4 c brown sugar, packed
- 1 1/2 T flour
- 1/2 t cinnamon
- 2 1/2 lbs Rome or other cooking apples, peeled, cored and thinly sliced
- 1 c flour, divided (1/4 and 3/4)
- 3 T ice water
- 1 tsp sugar
- 1/4 tsp salt
- 3 T vegetable shortening
- Cooking spray
- 1/2 c brown sugar, packed
- 1/2 c oats
- 1/4 tsp cinnamon
- 3 T chilled butter
Preparation
Step 1
Scrape seeds from vanilla bean. Add 1/4 c brown sugar and next two ingredients to bowl; stir well. Add apple slices; toss well to coat.
Combine 1/4 cup flour and ice water; stir with wire whisk until well blended; set aside. Combine remaining 3/4 cup flour, sugar and salt; cut in shortening until resembles course meal. Add ice water mixture; toss with fork until dry ingredients are moistened. Gently press into 4-inch circle on heavy plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle. Freeze at least 10 minutes. Remove bottom plastic sheet and fit pastry into pie plate coated with cooking spray; remove top sheet of plastic. Flute edges. Spoon apple mixture into pastry shell. Cover with foil and bake 350 F for 45 minutes on until apple mixture is crisp tender.
Combine 1/2 c brown sugar and next 2 ingredients; cut in butter until mixture is crumbly. Uncover pie, and sprinkle streusel mixture over apple mixture. Bake, uncovered, and additional 25 minutes.