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Ingredientes
- 1 1/4 c. All-purpose flour
- 1/2 tsp Salt
- 1/4 c. (1/2 stick) chilled unsalted butter, cut into pats
- 1/4 c. Chilled solid vegetable shortening
- 3 Tbsp. Cool water, (up to 4)
- 2 3/4 lb Granny Smith apples, (use March, about 4 large),pared, cored and thinly sliced
- 1/4 c. Firmly packed brown sugar
- 1/4 c. Granulated sugar
- 2 Tbsp. All-purpose flour
- 1 tsp Grated lemon rind
- 1 Tbsp. Lemon juice
- 1/2 tsp Grnd cinnamon
- 1/2 c. All-purpose flour
- 1/2 c. Firmly packed brown sugar
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger
- 1/4 c. (1/2 stick) unsalted butter, cut into pats
- 3/4 c. Walnuts, coarsely minced
Direcciones
- Prepare pastry: Stir together flour and salt in medium-size bowl. Cut in butter and shortening with pastry blender till mix resembles coarse meal.
- Sprinkle cool water, 1 Tbsp. at a time, over mix, tossing lightly with fork after each addition till pastry is just moist sufficient to hold together.
- Shape pastry into disk. Wrap in plastic wrap and refrigerate1 hour or possibly till hard.
- Preheat oven to 400Roll 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; healthy pinch to create 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 till mix is coarsely crumbled. Stir in walnuts.
- Spoon filling proportionately into pie shell. Spoon topping proportionately over apples.
- Bake pie in preheated oven for 15 min. Reduce oven temperature to 350 degrees. Loosely cover topping with foil to prevent overbrowning.
- Bake an additional 45 to 55 min or possibly till apples are tender. Let stand 15 min.
