DUTCH APPLE CRUMB PIE

Crust:

• 3 cups flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
• 6 tablespoons (or more) ice water

Filling:

• 5-7 assorted varieties tart apples, cut into 1/2-inch-thick wedges
• 1/3 cup sugar
• 2 1/2 tablespoons quick-cooking tapioca
• 1 1/2 teaspoons finely grated lemon peel
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon ground nutmeg
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into1/2-inch cubes

Topping

• 3/4 cup flour
• 1/2 cup sugar
• 1/4 cup (packed) brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Prepare crust:

1. Blend flour, sugar, salt. Add butter and shortening; cut in to mixture until it resembles coarse meal. Add ice water and blend just until moist clumps form, adding more ice water as needed if dough is dry. Gather dough into ball.
2. Spray 9” pie dish. Roll out dough onto lightly floured work surface to 12-13” round. Trim/shape overhang to 1/2 inch and shape. Refrigerate crust while preparing filling.

Prepare filling:

Position rack in center of oven and preheat to 425°F. Combine all apple wedges, sugar, tapioca, lemon peel, salt, and nutmeg in large bowl. Toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.

Prepare Topping

• 1 cup flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Put it Together!

1. Sprinkle 1-1/2 tablespoons graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly to center. Spread topping evenly. Sprinkle with choice of grape nuts, uncooked oatmeal or nuts.
2. Place pie on rimmed baking sheet. Bake15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden, apples are tender when pierced, and juices are bubbling thickly. Bake about 45 minutes longer. Cover crust edges with foil if crust is browning too quickly. ENJOY!