APPLE WALNUT CRUMB PIE 
1 1/4 c. all purpose flour
1/4 c. butter
3 tbsp. shortening
3-4 tbsp. ice water

Filling:
3 1/2 lb. sweet cooking apples (Rome apples), sliced, about 10 c.
3/4 to 1 c. granulated sugar
2 tsp. cinnamon
2 tbsp. cornstarch
1 tbsp. grated lemon peel

Topping:
2/3 c. all purpose flour
1/3 c. light brown sugar
1/3 c. coarsely grated cheddar cheese
3/4 tsp. cinnamon
1/4 c. butter, softened
1/3 c. walnuts

Heat oven to 400 degrees. Make pastry and roll dough out to fit 9-10 inch pie plate. Prick bottom and each side of crust at 1 inch intervals with fork. Freeze 10 minutes. Meanwhile make the filling. Combine apple, sugar, 2 teaspoons cinnamon, cornstarch, and lemon peel in a large bowl. Mix well and set aside.

To make topping, stir 2/3 cup flour, brown sugar, cheese and 3/4 teaspoon cinnamon and mix well. Cut in 1/4 cup butter until mixture forms coarse crumbs; stir in walnuts.

Spoon apple mixture into crust, pressing lightly to pack filling down. Sprinkle with crumb mixture over top. Bake 40 minutes. If pie seems to be browning too fast, cover with foil for at least 10 minutes. Cool to room temperature top with whipped cream.

 

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