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-PASTRY-
1 1/4 c All-purpose flour
1/2 ts Salt
1/4 c (1/2 stick) chilled unsalted
-butter; cut into pats
1/4 c Chilled solid vegetable
-shortening
3 tb Cold water; (up to 4)
FILLING
2 3/4 lb Granny Smith apples; (use
-“Little Jonathan” Nov –
-March, about 4
-large),pared, cored and
-thinly sliced
1/4 c Firmly packed brown sugar
1/4 c Granulated sugar
2 tb All-purpose flour
1 ts Grated lemon rind
1 tb Lemon juice
1/2 ts Ground cinnamon
-STREUSEL TOPPING-
1/2 c All-purpose flour
1/2 c Firmly packed brown sugar
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 c (1/2 stick) unsalted butter;
-cut into pats
3/4 c Walnuts; coarsely chopped
Prepare pastry: Stir together flour and salt in medium-size bowl. Cut
in butter and shortening with pastry blender until mixture resembles
coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing
lightly with fork after each addition until pastry is just moist
enough to hold together.
Shape pastry into disk. Wrap in plastic wrap and chill 1 hour or until
firm.
Preheat oven to 400
Roll pastry out on lightly floured surface with floured rolling pin
into 11-inch circle. Transfer to 9-inch pie plate. Trim pastry,
leaving 1-inch overhang. Fold overhang under; pinch to form stand-up
edge; crimp. Prepare filling: Combine apples, sugars, flour, lemon
rind, lemon juice and cinnamon in large bowl.
Prepare topping: Combine flour, brown sugar, cinnamon and ginger in
small bowl. Cut in butter until mixture is coarsely crumbled. Stir in
walnuts.
Spoon filling evenly into pie shell. Spoon topping evenly over apples.
Bake pie in preheated oven for 15 minutes. Reduce oven temperature to
350 degrees. Loosely cover topping with foil to prevent overbrowning.
Bake an additional 45 to 55 minutes or until apples are tender. Let
stand 15 minutes.
Yields
1 servings
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