Apple crumb pie - bon appetit

8 servings

Ingredients

Quantity Ingredient
2 cups Unbleached all purpose flour
¾ teaspoon Salt
⅛ teaspoon Sugar
¾ cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
3 tablespoons Chilled vegetable shortening
4 tablespoons (or more) ice water
2 teaspoons Fresh lemon juice
⅓ cup Unbleached all purpose flour
⅓ cup Firmly packed golden brown sugar
⅓ cup Finely chopped walnuts
3 tablespoons Chilled unsalted butter, cut into small pieces
1 tablespoon Butter
2½ pounds Pippin apples, peeled, cored, cut into 1/4-inch thick slices
⅓ cup Dried currants
¼ cup Sugar
3 tablespoons Apple brandy

Directions

CRUST

TOPPING

FILLING

ASSEMBLY 1 t whipping cream

CRUST: Combine flour, salt and sugar in large bowl. Add half of butter and rub with fingertips until mixture resembles fine meal. Add remaining butter and shortening and rub with fingertips until mixture resembles coarse meal. Combine 4 T water and 2 t lemon juice in small bowl. Sprinkle liquid over flour mixture. Toss with fork until mixture is moistened. Add more water by teaspoon if mixture is too dry. Gather dough into ball. Divide ball into 2 equal portions.

Flatten 1 dough portion into disk; flatten second into square. Wrap dough pieces separately in plastic and refrigerate overnight. (Can be prepared up to 3 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.) TOPPING: Combine flour, brown sugar and walnuts in medium bowl. Add butter and rub mixture with fingertips until moist clumps form.

(Topping can be prepared up to 3 days ahead. Cover and refrigerate.

Let topping soften slightly at room temperature before using.) FILLING: Melt butter in large nonstick skillet over medium heat. Add apples, cover and cook 5 minutes, s@ng occasionally. Mix in currants; cover and cook until apples are tender, about 6 minutes. Uncover; cook until liquid evaporates, about 1 minute. Remove from heat. Stir in sugar and brandy. Cool.

ASSEMBLY: Place rack in lowest third of oven and preheat to 375'F.

Roll out dough disk on floured surface to 13-inch round (dough will be very thin). Transfer to 9 inch diameter glass pie dish. Trim edges, leaving ½-inch overhang, Spoon filling into crust. Sprinkle with topping.

Brush edge of crust with water. Roll out dough square on floured surface to 12-inch square. Using pastry wheel or knife, cut square into ten 3/*-inch-wide strips. Twist 1 strip 4 times and lay strip across pie. Repeat with 4 more strips, spacing equally. Twist 1 strip as before and place diagonally atop other strips. Repeat with remaining strips, spacing equally to form lattice. Trim strips to align with edge of crust. Press strip ends into edge. Fold crust overhang over ends of strips; press to seal. Crimp edge. Brush edge and strips with cream.

Bake pie until crust is golden and topping is brown, about 50 minutes.

Transfer to rack and cool.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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