FOR A 9" SINGLE CRUST:
1 1⁄2 cups all-purpose flour
2 tbsp. sugar
3⁄4 tsp. salt
1⁄4 sticks (10 tbsp.) very cold (frozen is fine) unsalted
butter, cut into tbsp.-size pieces
2 1⁄2 tbsp. very cold (frozen is even better) vegetable
shortening, cut into 2 pieces
For the crust:
Put flour, sugar, and salt into a food processor; pulse to combine. Drop in butter and shortening; pulse to cut into flour. What you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing, gradually add about 3 tbsp. ice water—add a little water and pulse once, add some more water, pulse again; keep going that way. Then use a few long pulses to get water into flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened, pulse in up to 1 tbsp. more ice water, to get a dough that will stick together when pinched. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour.
Filling
- 3 3/4 pounds Granny Smith apples (about 10 medium), peeled, cored, thickly sliced
- 1 tablespoon fresh lemon juice
- 2 1/2 tablespoons unsalted butter
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons apple cider
- 1 tablespoon cornstarch
- 1/4 cup applesauce
Topping
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 3/4 cup chopped walnuts
- 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
- 1/4 teaspoon salt
For filling:
Toss apples and lemon juice in medium bowl. Melt butter in heavy large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples; sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples. Bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce. Cool completely. (Crust and filling can be made 1 day ahead. Cover crust; let stand at room temperature. Cover and chill filling.)For topping:
Place filling in crust. Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes.
Preheat oven to 350°F. Using fingertips, rub all ingredients in bowl until moist clumps form.
Dogs are such opportunists, aren't they. I'm guessing you got a clean bowl and remade the crumbs. They do get those bowls sparkling clean, though....
Posted by: Judy (Judy's Gross Eats) | December 22, 2008 at 01:56 PM
How funny, I love the part about the dog breath check.
Your pie looks delish!
Posted by: Jacque | December 27, 2008 at 12:33 AM