Apple Crumb Pie

Ingredients

• For the crust:
• 1 1/4 cups all-purpose flour, plus more for the work surface
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 6 tablespoons unsalted butter, cold and cut into pieces
• 3 tablespoons solid vegetable shortening, cold
• 3 to 6 tablespoons ice water
• For the filling:
• 1 pound Cortland, Empire, or McIntosh apples
• 2 pounds Granny Smith apples
• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/2 cup (about 2 ounces) walnuts, finely chopped
• For the topping:
• 1 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

Preparation

1. 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.