Photo: Mikkel Vang
Yield
Makes 6 to 8 servings

How to Make It

Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a 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 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

Make the filling: Heat oven to 375° F.

Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.

Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Make-Ahead Note: The pie can be made up to 1 day ahead. Let cool, then cover and refrigerate. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.

Ratings & Reviews

MeganGK7's Review

MeganGK7
November 27, 2011
A yummy classic apple crumble pie. I omitted the walnuts and didn't miss them one bit. I used a pie crust recipe from an old standby, so didn't make this one, but the pie turned out flaky and delicious using the same baking time as in this recipe. My crumble topping turned out a bit smaller than shown here, but it tasted great just the same. Will make again.