Apple Crunch Pie

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Serves 8 people

Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

  • crust:
  • 1 cup plus 2 Tbsp. all purpose flour
  • 1/2 cup cake flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 Tbsp. frozen solid vegetables shortening, cut into 1/2-inch cubes
  • 5 Tbsp. (or more) chilled whole milk
  • Topping:
  • 1 cup all purpose flour
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup old-fashioned oats
  • 1 tsp. ground cinnamon
  • 6 Tbsp. (3/4 stick) unsalted butter, melted
  • Filling:
  • 4 8 to 9 oz. Golden Delicious apples, peeled, quartered cored, slice 1/3 inch thick, each slice cut crosswise into 3 pieces
  • 1 Tbsp. sugar
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. apricot preserves
  • 1 egg yolk beaten with 1 Tbsp. whipping cream (for glaze)

Directions

  1. For Crust: Blend first 4 ingredients in processor. Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces. Add 5 Tbsp. milk and blend until moist clumps form, adding more milk by teaspoonfuls if dough is dry. Wrap in plastic; chill at least 1 hour and up to 1 day.

  2. For Topping: Combine first 4 ingredients in medium bowl. Gradually add butter, stirring until moist clumps form. (Can be made a day ahead. Cover; chill.)

  3. For filling: Preheat oven to 400 degrees. Stir apples, sugar and lemon juice in large bowl to blend.

  4. Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking.

  5. Transfer dough on parchment to rimless baking sheet. Leaving 2-inch plain border, spread preserves over center of dough. Sprinkle preserves with 3/4 cup topping mixture. Spoon apple mixture over topping, mounding slightly in center. Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely. Press border firmly to hold shape and keep in place. Carefully peel back parchment. Brush border generously with glaze.

  6. Bake pie until crust is set, about 25 minutes. Reduce temperature to 325 degrees. Bake until apples are tender, covering topping loosely with foil if browning too quickly, about

  7. 40 minutes longer. cool pie on baking sheet at least 30 minutes. Serve warm or at room temperature.

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