Cinnamon Crumble Apple Pie

Name: Cinnamon Crumble Apple Pie
Ingredients: Crust 1 1/3 C All Purpose Flour 1/2 t Salt 1/2 Sugar 1/2 Stick Unsalted Butter chilled, cut into 1/2 inch cubes 1/4 C frozen solid vegetable shortening, cut into 1/2 inch cubes 3 T Ice Water (or more) 1/2 t Apple Cider Vinegar Filling 3 1/4 lbs Granny Smith Apples peeled, cored, sliced 1/4 inch thick 2/3 C Sugar 2 T All Purpose Flour 2 t Cinnamon 2 T Unsalted Butter melted Topping 1 C All Purpose Flour 1/2 C Sugar 1/4 C Light Brown Sugar packed 1 1/2 t Cinnamon; 1/2 t Salt; 6 T Unsalted Butter chilled, cut into 1/2 inch cubes

3 ingredients

1 steps

Ingredients

Crust 1 1/3 C All Purpose Flour 1/2 t Salt 1/2 Sugar 1/2 Stick Unsalted Butter chilled, cut into 1/2 inch cubes 1/4 C frozen solid vegetable shortening, cut into 1/2 inch cubes 3 T Ice Water (or more) 1/2 t Apple Cider Vinegar Filling 3 1/4 lbs Granny Smith Apples peeled, cored, sliced 1/4 inch thick 2/3 C Sugar 2 T All Purpose Flour 2 t Cinnamon 2 T Unsalted Butter melted Topping 1 C All Purpose Flour 1/2 C Sugar 1/4 C Light Brown Sugar packed 1 1/2 t Cinnamon
1/2 t Salt
6 T Unsalted Butter chilled, cut into 1/2 inch cubes

Directions

1

["For the crust mix flour, salt, and sugar in a large bowl. Add butter and shortening; rub in with fingertips until a course meal forms. Mix 3 tablespoons of ice water and vinegar in a small bowl to blend. Drizzle over flour mixture; stir with a fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a dish. Wrap in plastic; refrigerate 30 minutes. Roll out dough on a slightly floured sur`[]_ ti 12\" riuh^. Tr[hs`_r ti [ 9\"" af[ss jc_ ^csb. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping. For the topping mix all of the ingredients in a bowl to coat the apples. For the topping blend the first five ingredients together in a processor. Add chilled butter cubes; using on/off turns