Apple – Pecan Crumb Pie
Ingredients:
- flour - 1 1/4 cups
- Kosher salt - 1/4 t
- cold butter, cut into pieces - 3 T
- cold Crisco - 2 T
- ice water - 3 1/2 T
- flour - 2/3 cup
- brown sugar - 2 T
- sugar - 2 T
- Kosher salt - 1/2 t
- cinnamon - 1/4 t
- chopped pecans - 2/3 cup
- cold butter, cut into pieces - 5 T
- sugar - 1/2 cup
- cornstarch - 2 T
- nutmeg - 1 1/2 t
- Granny Smith apples, peeled, sliced - 6
- grated lemon zest - 1/2 t
Instructions:
Prepare pie dough -- in a medium bowl, combine 1 1/4 cups flour and 1/4 t salt. Add 3 T butter and shortening, tossing gently until all pieces are coated with flour. Cut in butter and shortening until mixture resembles coarse crumbs. Add 1 T water at a time and toss with a fork until dough begins to hold together. Place dough onto a smooth surface and make into a ball. Flatten dough into a disk; wrap tightly in plastic wrap. Place in the refrigerator for 1 hour.
On a lightly floured surface roll dough into an 1/8-inch-thick 12-inch round. Fold in half and ease gently into a 9-inch pie pan, trim and crimp edges. Place crust in the refrigerator.
Prepare salted pecan crumble -- in a food processor, combine 2/3 cup flour, 2 T brown sugar, 2 T sugar, 1/4 t salt, cinnamon and 1/3 cup pecans; process until pecans are ground. Add butter and pulse until mixture is crumbly. Transfer crumble to a medium bowl; add remaining 1/3 c pecans and use your hands, crumble and squeeze mixture to form larger clumps. Refrigerate until ready to use.
Prepare apple filling -- in a large bowl, combine 1/2 sugar, cornstarch and nutmeg until blended. Add apples and zest; toss until apples are evenly coated. Remove pie crust from refrigerator and spoon apple filling into it. Sprinkle pecan crumble evenly over pie, gently pressing into place; place pie on a baking sheet. Bake in a preheated 350 degree oven for 1 1/2 hours, or until filling is bubbly and topping is golden brown.
