Apple Crumble Pie

This is the best pie I have ever had!! Sorry, Dad. I love apple pie, and even more so, I love a crumble topping! Once again, I had some home grown fruit that I needed to use up, so I made this master piece. Delicious! Since the Fall season is officially in session, you should definitely try this recipe out. You won't be disappointed.

Crust:

1/2 cups all purpose flour

1/2 tsp salt

1/2 tsp sugar

1/4 cup soft butter cut into 1/2 cubes

1.4 cup shortening

3 Tbsp ice water (you may need a little more)

1/2 tsp apple cider vinegar

Filling:

3 1/4 lbs Granny Smith apples (about 7), peeled, cored, sliced 1/4 inch thick

2/3 cups sugar

2 Tbsp all purpose flour

2 tsp cinnamon (I use a lot more!)

2 Tbsp butter, melted

Topping:

1 cup all purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

1 1/2 tsp cinnamon (Again, I use more)

1/2 tsp salt

6 Tbsp soft butter, cut into cubes

Crust:

Mix flour, salt and sugar in a large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in a small bowl to blend. Drizzle over flour mixture, stir with for until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and refrigerate while you prepare apples. 

Position rack in center of oven and preheat to 400 degrees. Roll out dough on lightly floured surface to 12 -inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch, turn edge under and crimp decoratively.  

Filling:

Mix all ingredients in large bowl to coat apples.

Topping:

Blend first 5 ingredients in processor. Add butter. Cut in until mixture resembles wet sand. 

Toss filling to redistribute juices. Transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (Cover top with foil if browning too quickly). Reduce oven temp to 350. Bake until apples in center are tender when pierced and filling bubbling thickly at edges. About 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Enjoy!