Chock-full of apples and
crowned with a buttery pecan crumb topping, this dessert is queen
in the apple pie category.
Mile-High Apple Pie
Pastry:
2 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons butter, chilled
4 to 5 tablespoons cold water
Apple Filling:
12 Granny Smith apples, peeled, cored, and thinly sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon vanilla extract
Butter Pecan Crumb:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup chopped pecans
Confectioners’(powdered) sugar
Prepare Pastry:
In large bowl, combine flour and salt. Cut vegetable shortening
and butter into flour mixture until crumbly. Gradually stir in
water, mixing until dough binds when pressed between fingers.
Form dough into two balls, one slightly larger than the other;
wrap and refrigerate.
Prepare Apple Filling: In large pot over medium heat, cook apple slices
until just tender and they give up their water—about 12
minutes. Remove from heat and drain well. Add sugar, flour, cinnamon,
nutmeg, and vanilla; mix to blend and set aside.
Prepare Butter Pecan Crumb: In medium-size bowl, combine flour, sugar, and
salt. Cut butter into flour mixture until coarsely blended. Add
pecans and rub mixture briefly between fingers to form crumbs.
Heat oven to 375 degrees F. On lightly
floured surface, roll out smaller piece of dough to an 11-inch
round; fit into 9-inch pie pan allowing excess to hang over edge.
Fill pastry-lined pan with apple filling, mounding in center.
Roll out larger piece of dough to 12-inch round; place atop filling
to cover. Pinch edges of bottom and top crust together to seal.
Brush top of pie lightly with water and
gently press crumb mixture on top. Cut several slits in top crust
to vent steam; bake 45 to 50 minutes or until crust is golden
brown. Cool at least 25 minutes. Sift confectioners’ sugar
over top and serve.
