Crumb-Topped Apple Pie

Crumb-Topped Apple Pie (Adapted from CL)

For the crust

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons chilled butter, cut into cubes
2 tablespoons chilled shortening
1 teaspoon vinegar
1/4 to 1/2 cup ice water

For the filling

1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
5 1/2 cups thinly sliced peeled apples

For the topping

6 tablespoons all-purpose flour
3 tablespoons brown sugar
3 tablespoons chilled butter

To make the crust

In a medium bowl, whisk together flour, salt and baking powder. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle surface with vinegar and ice water, 1 tablespoon at a time, tossing with a fork until dough is moist and crumbly (do not form a ball).

Scoop the mixture out onto a lightly floured surface and gently press the dough into a 4" disk. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 425

Remove from the refrigerator and roll the dough on a lightly floured surface into a rough 12" circle.

Loosely roll the dough up onto your rolling pin and move it over a pie plate coated with nonstick spray - unroll the dough and gently fit it into the pie plate, letting the edges of the dough extend over the sides. Fold edges under and flute - cover and place in the refrigerator while you make the filling.

To make the filling

In a large bowl, toss together sugar, flour, cinnamon, nutmeg and salt - add apples and toss well to coat.

Remove the pie plate from the refrigerator and uncover - spoon the filling into crust.

To make the topping

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until crumbly. Sprinkle mixture over apple in the pie plate.

Place in the oven and bake for 10 minutes - reduce heat to 350 and continue to bake for an additional 40 minutes.

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