Apple Pie with Crunchy Topping
Ingredients
Crust
- 1 1/3 cups flour
- 1 teaspoon fine grain sugar
- 1 teaspoon salt
- 1/4 cup chilled butter, cut
- 1/4 cup chilled white vegetable shortening, cut
- 1/2 teaspoon vinegar
- 1/4 teaspoon vanilla extract
- 3-4 tablespoons very cold water
- 3 tablespoons bread crumbs
Filling
- 6 apples, thinly sliced
- 3/4 cup fine grain sugar
- 1/4 cup raisins
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
Topping
- 1/2 cup flour
- 1/4 cup fine grain sugar
- 1/4 cup light brown sugar
- 1/4 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Bring a 9-inch pie dish with decorative edges.
In a mixer bowl, place the flour, sugar, salt, butter, and shortening, attach the paddle and mix on medium speed until the mixture resembles bread crumbs.
Add the vinegar, vanilla, and 2 tablespoons of ice water, mix on medium speed until a cohesive dough forms. Add remaining water gradually if the dough is too crumbly. Do not overwork the mixture.
Place the mixture in the dish and spread it on the bottom and sides to form a cohesive and even base. Spread the bread crumbs on the bottom of the dough.
For the filling: In a deep bowl, place the apples, sugar, raisins, flour, cinnamon, and melted butter. Gently toss the apples with a wide plastic spoon to mix with the other ingredients.
Spread the apple mixture in the dish.
For the topping: In a deep bowl, place the flour, sugar, walnuts, cinnamon, salt, and butter, mix with your fingertips to get a crumbly mixture. Do not overmix to avoid melting the butter.
Spread the topping mixture over the apples to cover completely.
Place the pie in the oven for 40 minutes or until the pie is golden and the surface is crunchy.
Remove the pie from the oven and serve warm or cold.
