Crust
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon apple cider vinegar
Filling
- 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Topping
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
I SUGGEST BAKING THIS PIE AT 375 FOR A TOTAL OF 50-60 MIN.
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