Apple Pie with Pecan Crumble

Title:
Apple Pie with Pecan Crumble

Yield:
6 Servings

Categories:
Pies




Ingredients:





 2 1/2 c  Flour


   1/2 ts Plus a pinch of salt


    10 tb Cold margarine


   1/4 c  Vegetable shortening


     3 tb Water; (up to 4)


     3 lb Apples; ( about 9 apples)


          I use Macintosh; but any


          -baking apple will do.


     2 tb Lemon juice


     1 tb Cornstarch


   2/3 c  Brown sugar


   1/3 c  Granulated sugar


 1 3/4 ts Cinnamon


   1/2 ts Nutmeg


   1/3 c  Chopped pecans






 Source: First Magazine- Sept. 1989


 


 Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine


 and the shortening into the dry ingredients until the mixture resembles


 coarse meal. Add water, 1 tablespoon at a time, tossing until the dough


 just holds together. Wrap in plastic and refrigerate at least 30 minutes.


 


 Heat the oven to 375?. Peel the apples and cut into thin slices. Toss with


 the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1


 tsp cinnamon and the nutmeg.


 


 Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon


 and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture


 until crumbly. Add pecans.


 


 Roll out the chilled dough on a floured work surface and fit into 9 inch


 pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to


 firm. Fill the pie shell with the apples and sprinkle the crumb mixture


 over the top. Bake until the crust is golden and the filling bubbles. 60-70


 minutes. Cover loosely with foil if the topping browns to quickly.


 


 Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes


 
on Jan 2, 1998