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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
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. 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.Make the filling: Heat oven to 375° F. 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.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.Make-Ahead Note: The pie can be made up to 1 day ahead. Let cool, then cover and refrigerate. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.
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