Dutch Apple Pie
Ingredients:
- flour - 1 1/2 cups
- sugar - 2 t
- salt - 1/2 t
- cold butter, cut into small pieces - 6 T
- cold vegetable shortening - 3 T
- ice water - 4 T
- Granny Smith apples, peeled, sliced thin - 6 cups (4 - 5 medium)
- packed light brown sugar - 3 T
- sugar - 3 T
- flour - 2 T
- vanilla extract - 1 t
- ground cinnamon - 1/2 t
- grated lemon peel - 1/2 t
- ground cardamon - 1/4 t
- chopped walnuts OR pecans - 1/2 cup
- flour - 1/4 cup plus 2 T
- packed light brown sugar - 1/4 cup plus 2 T
- ground cinnamon - 1/4 t
- ground cardamon - 1/8 t
- cold butter, cut into bits - 3 T plus 1/2 t
Instructions:
Prepare pastry -- in a bowl mix together 1 1/2 cups flour, 2 t sugar and salt. With a pastry blender, cut in 6 T butter and 3 T shortening until coarse crumbs form. Drizzle with ice water, toss with a fork, until dough holds together. Form dough into a ball; flatten into a disk. Wrap in plastic wrap, place in refrigerator until firm.
Roll dough on a floured surface with a floured rolling pin to a 12 inch circle. Place dough in a 9 inch pie pan, press crust against sides and bottom of pie plate. Trim and crimp edges, place in refrigerator.
Prepare filling -- in a bowl toss together apples with 3 T brown sugar, 3 T sugar, 2 T flour, vanilla, 1/2 t cinnamon, peel and 1/4 t cardamom.
Prepare topping -- in a bowl combine nuts, 1/4 cup plus 2 T flour, 1/4 cup plus 2 T brown sugar, 1/4 t cinnamon and 1/8 t cardamom. With your fingers, rub in 3 T plus 1/2 t butter until mixture clumps.
Assemble pie -- pour filling into chilled pastry shell; sprinkle topping over filling.
Place pie in oven on a sheet of foil. Bake in a preheated 425 degree oven for 10 minutes; reduce oven temperature to 375 degrees, bake for 50 minutes to 1 hour or until apples are tender and top is golden. (If top browns too fast, cover pie with foil.)
Place pie on a wire rack to cool. Serve warm with a scoop of vanilla ice cream or whipped cream.
