Chock-full of apples and crowned with a buttery pecan crumb topping, this dessert is queen in the apple pie category.
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
12 Granny Smith apples, peeled, cored, and thinly sliced
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon vanilla extract
Butter Pecan Crumb
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup chopped pecans
1) 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.
2) 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.
3) 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.
4) 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.
5) 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.