Apple Crumb Pie

Directions

1. 1
   For the pie dough: Pulse the flour with the sugar and salt in a food processor.
2. 2
   Add the butter and shortening, and pulse just until the mixture resembles coarse meal.
3. 3
   Add the ice water, and process until the dough just starts to form a ball.
4. 4
   Transfer the dough to a floured work surface, and knead gently for 1 minute.
5. 5
   Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
6. 6
   (The crust can be prepared a day ahead.
7. 7
   Soften slightly at room temperature before rolling out.)
8. 8
   On a lightly floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick.
9. 9
   Transfer dough to a 9-inch ceramic or glass deep-dish pie pan, and roll a rolling pin over the pan to trim the overhang.
10. 10
    Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.
11. 11
    Preheat the oven to 350 degrees F.
12. 12
    For the filling: Toss the apples, lemon juice, sugar, flour, cinnamon, allspice, nutmeg, and salt in a large bowl.
13. 13
    Let the apple mixture sit out at room temperature for 10 minutes, then mound it in the pie shell.
14. 14
    For the topping: Mix the flour, oats, brown sugar, cinnamon, allspice, and salt in a large bowl.
15. 15
    Cut the butter into the mixture until it forms pea-sized lumps.
16. 16
    Stir in the pecans.
17. 17
    To assemble: Sprinkle the crumb topping on top of the mounded filling in the chilled pie crust, and place on a sheet tray.
18. 18
    (The dish will be so full that you may need to press the topping on around the edges.
19. 19
    Juice will definitely overflow the pie plate.)
20. 20
    Bake for 1 hour and 10 minutes, until the apples are tender and juicy.
21. 21
    Let cool for at least 10 minutes before serving warm.
22. 22
    Top each slice with vanilla ice cream.