Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/4 cup (60ml) vegetable shortening, very cold
  • 4-6 tablespoons (60-90ml) ice water
  • 6 medium apples (about 2 lbs/900g), such as Granny Smith, Honeycrisp, or Braeburn, peeled, cored, and sliced
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) packed light brown sugar
  • 2 tablespoons (30ml) all-purpose flour
  • 1 teaspoon (5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) ground allspice
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch cubes

Instructions:

  1. Make the Pie Dough: Combine flour and salt in a food processor or bowl. Cut in cold butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Apple Filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss to coat.
  3. Make the Crumble Topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Assemble the Pie: On a lightly floured surface, roll out the pie dough into a 12-inch circle. Transfer to the pie plate, trim and crimp the edges.
  5. Add Filling and Crumble: Pour the apple filling into the pie crust. Dot the top with the 2 tablespoons of butter. Sprinkle the crumble topping evenly over the apple filling.
  6. Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crumble topping browns too quickly, tent with foil.
  7. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.