Apple Crumb Pie
Ingredients
For the crust:
1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick/4 ounces) cold unsalted butter, cut in 1/2-inch pieces
2 tablespoons cold vegetable shortening, cut in 1/2-inch pieces
3-5 tablespoons ice cold water
For the crumb topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned, not quick cooking)
5 tablespoons cold unsalted butter, cut in 1/2-inch pieces
1/2 cup pecan pieces
1 teaspoon vanilla extract
For the apple filling:
1-1/2 tablespoons fresh lemon juice
2 pounds apples (see note), peeled, cored and quartered
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
1/2 cup golden raisins
Instructions
For the Crust:
Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times. Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has small pieces of butter visible, about 15 one second pulses. Sprinkle the mixture with 3 tablespoons of the ice water and process just until it begins to clump together. If the mixture seems too dry, add just enough of the remaining water to form the clumps. Turn the dough out onto work surface and form a ball. Flatten into a disc, 6-inches in diameter. Cover and refrigerate at least 30 minutes before rolling out.
For the Crumb Topping:
Insert the metal blade. Pulse to break up the brown sugar, 4 - 5 times. Add flour, oatmeal and sugar to work; pulse 5 times. Add cold butter pieces, vanilla and nuts, pulse 15 one second pulses. Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.
For the Apple Filling:
Insert the 4-mm slicing disc. Add the lemon juice to the work bowl. Place the apple quarters in the feed tube. Use medium pressure to slice. Repeat until all apples are sliced. Transfer to a large bowl. Toss the apples in the juice to coat. Add sugar, flour, spices, and golden raisins. Toss apples gently but thoroughly to combine.
To assemble and bake the pie:
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from sticking to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry settle into the pan. Trim edges to an even 1/2-inch overhang. Brush rim of pastry with water and fold in; press and seal. Use fingers or fork to crimp decoratively. Fill evenly with apple mixture, pressing apple mixture lightly to remove air pockets. Top evenly with crumb topping. Place pie on rack in preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in preheated 400° F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears to brown to quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving.
