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Apple Crumb Pie

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Spice up old-fashioned pie with two kinds of apples and a brown-sugar crumb crust.


For the crust: 
1 1/4 cups all-purpose flour, plus more for the work surface 
3/4 teaspoon kosher salt 
1 1/2 teaspoons granulated sugar 
6 tablespoons unsalted butter, cold and cut into pieces 
3 tablespoons solid vegetable shortening, cold 
3 to 6 tablespoons ice water 

For the filling: 

1 pound Cortland, Empire, or McIntosh apples 
2 pounds Granny Smith apples 
1/4 cup fresh lemon juice 
1/4 cup granulated sugar 
2 1/2 teaspoons ground cinnamon 
1/2 cup (about 2 ounces) walnuts, finely chopped 

For the topping: 

1 cup all-purpose flour 
1/4 cup packed dark brown sugar 
1 teaspoon ground cinnamon 
pinch of kosher salt 
8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

How to Make It

Step 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.

Step 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.

Step 3
Make the filling. Heat oven to 375° F.

Step 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.

Step 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 are tender.

Hands-On Time
35 Mins

Total Time
1 Hour 35 Mins

Serves 6-8



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