This pie is great when it is slightly warm and has a big scoop of vanilla ice cream served on top.
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons granulated sugar
6 Tablespoons butter, cold and cut into pieces
3 Tablespoons vegetable shortening, cold
3-6 Tablespoons cold water
1 lb. McIntosh apples
2 lbs. Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 stick butter, cold and cut into pieces
Combine flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form coarse crumbs. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together.
Turn dough out onto lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
On a lightly floured surface, roll the dough into a circle about 14″ in diameter and place in a 9″ pie plate. Crimp the edges and refrigerate.
Peel and core the apples and slice thinly. Gently toss them in a large bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust.
Combine flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form large crumbs. Sprinkle over apples.
Bake at 375 degrees for 1 hour or until golden brown.
Yield: 8 slices