Apple Pie With Pecan Crumble
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Pies | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | t | Plus a pinch of salt |
| 10 | T | Cold margarine |
| 1/4 | c | Vegetable shortening |
| 3 | T | Water, up to 4 |
| 3 | lb | Apples, about 9 apples |
| I use Macintosh, but any | ||
| baking apple will do. | ||
| 2 | T | Lemon juice |
| 1 | T | Cornstarch |
| 2/3 | c | Brown sugar |
| 1/3 | c | Granulated sugar |
| 1 3/4 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1/3 | c | Chopped pecans |
| minutes. |
INSTRUCTIONS
Source: First Magazine- Sept. 1989 Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine and the shortening into the dry ingredients until the mixture resembles coarse meal. Add water, 1 tablespoon at a time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least Heat the oven to 375°. Peel the apples and cut into thin slices. Toss with the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1 tsp cinnamon and the nutmeg. Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture until crumbly. Add pecans. Roll out the chilled dough on a floured work surface and fit into 9 inch pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to firm. Fill the pie shell with the apples and sprinkle the crumb mixture over the top. Bake until the crust is golden and the filling bubbles. 60-70 minutes. Cover loosely with foil if the topping browns to quickly. Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes <bparnes@aabgu.org> on Jan 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 4.8mg
Sodium: 204.6mg
Potassium: 365.3mg
Carbohydrates: 109.3g
Fiber: 7.9g
Sugar: 58.9g
Protein: 6.6g