- 8
Ingredients
- FOR CRUST:
- 1 1/3 cups all purpose flour
- 1/2 teas salt
- 1 2/ teas sugar
- 1/4 cup chilled unsalted butter, cut into 1/2 inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2 inch cubes
- 3 tblsp ice water
- 1/2 teas apple cider vinegar
- FOR FILLING:
- 3 1/4 pounds granny smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tblsp all purpose flour
- 2 teas ground cinnamon
- 2 tblsp unsalted butter, melted
- FOR TOPPING:
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup packed golden brown sugar
- 1 1/2 teas ground cinnamon
- 1/2 teas salt
- 6 tblsp chilled unsalted butter, cut into 1/2 inch cubes
Preparation
Step 1
1. For crust mix flour,s alt,a nd sugar in large bowl. Add butter ans shortening; rub in with fingertips until coarse meal forms. Mix 3 tblsp ice water and vinegar in small bowl to blend. Drizzle over flour mixture; sitr with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
2. Position rack in center of oven and prehat to 400. Roll out dough on lightly floured surface to 12 inch round. Transfer to 9 inch diameter glass pie dish. trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refirgerate while preparing filling and topping.
3. For filling: Mix all ingredients in large bowl to coat apples.
4. For Topping: Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
5. Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 miutes (cover with foil is browning too quickly) Reduce oven temperature to 350. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1hour. Serve with ice cream.