Bake at 400 degrees for 15 minutes, then at 350 degrees for 45 to 55 minutes. Makes 8 servings.

1 1/4 c. all-purpose flour
1/2 tsp. salt
1/4 c. (1/2 stick) chilled butter, cut into pats
1/4 c. chilled, solid vegetable shortening
3 to 4 tbsp. cold water

2 3/4 lbs. Granny Smith apples (about 4 lg.), pared, cored and thinly sliced
1/4 c. firmly packed brown sugar
1/4 c. granulated sugar
2 tbsp. all-purpose flour
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/2 tsp. ground cinnamon

1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 c. (1/2 stick) butter, cut into pats
3/4 c. walnuts, coarsely chopped

Prepare pastry: Stir together flour and salt in medium bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle cool water, 1 tablespoon at a time, over mixture tossing lightly with fork after each addition until pastry is just moist enough to hold together. Shape pastry into disk. Wrap in plastic wrap and chill 1 hour.

Preheat oven to hot, 400 degrees.

Roll pastry out on lightly floured surface with floured rolling pin into 11 inch circle. Transfer pastry to 9 inch pie plate. Trim pastry, leaving 1 inch overhang. Fold overhang under; crimp to form decorative edge.

Prepare filling: Combine apples, brown sugar, granulated sugar, flour, lemon rind, lemon juice and cinnamon in large bowl.

Prepare topping: Combine flour, brown sugar, cinnamon and ginger in small bowl. Cut butter until mixture is coarsely crumbled. Stir in walnuts.

Spoon filling evenly into pie shell. Spoon topping evenly over apples.

Bake pie in preheated oven (400 degrees) for 15 minutes. Reduce oven temperature to 350 degrees. Loosely cover topping with foil to prevent overbrowning. Bake 45 to 55 minutes before slicing.