Apple Crumb Pie

Ingredients:
Crust: 1 3/4 cups all purpose flour
1/2 tsp salt
6 Tbsp chilled butter, cut in small pieces
5 Tbsp chilled solid vegetable shortening, cut into small pieces
2 Tbsp ice water
Filling: 3 3/4lb. granny smith apples (10 medium) peeled, cored,
thickly sliced
1 Tbspfresh lemon juice
2 1/2 Tbsp butter
1/3 cup sugar
1tsp ground cinnamon
2 Tbsp apple cider
1 Tbsp cornstarch
1/4 cup apple sauce
Topping: 3/4 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) brown sugar
3/4 cup chopped walnuts
6 Tbsp (3/4 sticks) butter, cut into small pieces
1/4 tsp salt

For Crust: Mix flour and salt indoor processor. Add butter and
shortening; until mixture resembles coarse meal. Drizzle 2 Tbsp ice
water over. Process until moist clumps form, adding additional tsp of
ice water when dry. Gather dough into one ball. Flatten into a disk.
Wrap in wax paper or plastic wrap. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14 inch round.
Transfer dough to 10 inch glass pie dish. Fold overhang under. Crimp
edges decoratively. Pierce bottom of crust all over with fork. Freeze
crust 15 minutes.
Preheat oven to 350 degrees. Line crust with aluminum foil. Fill with
pie weights. Bake 15 minutes and remove weights and foil. Bake until
golden brown (about 10 minutes), set and cool.
For Filling: Toss apples and lemon juice in medium bowl. Melt butter
in large skillet over medium/high heat. Stir in sugar and cinnamon.
Add apples, sauté until coated with cinnamon butter and crisp-tender
about 5 minutes. Whisk cider and cornstarch in small bowl. Add to
apples. Bring to boil, stirring constantly. Transfer apple mixture to
a large bowl. Mix in applesauce and cool completely.
For Topping: Preheat oven to 350 degrees. Using finger tips to rub all
ingredients in bowl until moist clumps form. Place filling in crust.
Sprinkle topping over apples. Bake until topping is golden brown about
40 minutes.
Serves 8