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Apple Pie with Streusel Topping
Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pats
1/4 cup chilled solid vegetable shortening
3 to 4 tablespoons cold water
Filling:
2 3/4 pounds Granny Smith apples (about 4 large), pared,
cored and thinly sliced
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, cut into pats
3/4 cup walnuts, coarsely chopped
Prepare pastry: Stir together flour and salt in medium bowl.
Cut in butter and shortening with pastry blender until
mixture resembles coarse meal. Sprinkle cold water, 1 tblspn.
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 degrees.
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. Serve with fresh whipped cream dusted with a
pinch of cinnamon/nutmeg.
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