Recipe: Apple Pie with Crumble Topping

We went apple picking recently and decided to use the apples to make a pie. It turned out really well, although there was quite a bit of topping, which we might not use all of next time...

• Ingredients:
• Crust:
• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2" cubes
• 3 tablespoons ice water

• Filling:
• 3 1/4 pounds apples, peeled, cored, sliced 1/4" thick (this tool is our secret weapon)
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract

• Topping:
• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2" cubes

• Instructions for the Crust:
  Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir 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.
  

  

• Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12" round. Transfer to 9" glass pie dish. Trim overhang to 1/2"; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For the filling

• Mix all ingredients in large bowl to coat apples.
  

  

• For the Topping:
  Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
  

  
• 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 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. 
  

  

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