Recipe - Apple Pie With Pecan Crumble

2 One half cup Flour
One half teaspoon Plus a pinch of salt
10 tablespoon Cold margarine
One fourth cup Vegetable shortening
3 tablespoon Water; (up to 4)
3 pound Apples; ( about 9 apples)
I use Macintosh; but any
baking apple will do.
2 tablespoon Lemon juice
1 tablespoon Cornstarch
2/3 cup Brown sugar
1/3 cup Granulated sugar
1 Three fourths teaspoon Cinnamon
One half teaspoon Nutmeg
1/3 cup Chopped pecans

Source: First Magazine Sept. 1989

Combine 1 One half cups flour and the One half 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 375º. 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, Three fourths 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. 6070
minutes. Cover loosely with foil if the topping browns to quickly.

Posted to JEWISHFOOD digest Volume 98 #002 by Bella Parnes
bparnes@aabgu.org on Jan 2, 1998