Cinnamon Apple Crumble Pie

Ingredients 8 servings

Crust

1-1/3C AP Flour

1/2t Salt

1/2t Sugar

1/2stick Chilled, unsalted, butter cut into 1/2 inch cubes

1/4C Frozen solid vegetable shortening

3T or more Ice water

Filling

3-1/4lbs Granny Smith apples, peeled, cored, and sliced to 1/4 in thick

2/3C Sugar

3T AP flour

2t Ground cinnamon

2T Butter, melted

Topping Ingredients

1C AP flour

1/2C Sugar

1/4C Golden brown sugar, packed

1-1/2t Ground cinnamon

1/2t Salt

6T Butter, chilled, and cut into 1/2 inch cubes

Process

Crust

Mix the flour, salt, and sugar in the large bowl of the food processor

Pulse to combine

Add butter and shortening

Pulse until the mixture is the size of peas

Pour 3T of ice water slowly into the running food processor until the mixture comes together in the bowl

Gather the dough into a ball

Flatten into a disc

Wrap in plastic and refrigerate for 30 minutes

Position a rack in the center of the oven and preheat to 400F

Roll out the dough on a lightly floured surface to a 12 inch round

Transfer to a 9 inch diameter glass deep dish pie plate

Trim the overhang to 1/2 inch

Turn the edge under and crimp decoratively.

Refrigerate while preparing the filling and topping

Filling

Mix all the filling ingredients in a large bowl to coat the apples

Topping

Blend the first five topping ingredients in a processor

Add chilled butter cubes

Using on/off turns, cut the butter into the mixture until the mixture resembles wet sand

Assembly

Toss the filling to redistribute the juices

Transfer to the crust, mounding in the center

Pack the topping over and around the apples

Bake on a baking sheet until the topping is golden (about 40 minutes)

Cover the top with foil if it is browning too quickly

Reduce the oven temperature to 350F

Bake until the apples in the center are tender when pierced with a knife or fork, and the filling is bubbling thickly at the edges (about 45 more minutes)

Cool until warm (about 60 minutes)

Serve with ice cream