INGREDIENTS

INSTRUCTIONS

PIE CRUST
CRUMB TOPPING
FILLING
1. For pie crust, sift flour and salt into large bowl. Cut in butter and
shortening until mixture resembles coarse crumbs. Add orange rind. Sprinkle
in juice and water,. 1 tablespoon at a time, mixing with fork until flour
is moistened and soft dough forms. Shape into ball. Refrigerate, covered, 1
hour.
2. For crumb topping, mix flour, brown sugar, cinnamon, salt and ginger.
Work in butter with fingers until mixture is crumbly.
3. For filling, peel core and cut apples into 1/2-inch slices. Put slices
in large bowl; toss with 1 to 1 1/2 tablespoons flour. Add sugar, cinnamon,
orange rind, vanilla extract, nutmeg and salt. Stir in honey; let stand 1
hour.
4. Heat oven to 450 degrees. Roll half of dough into a circle; fit in
metal, 9-inch pie pan. Trim edge. Drain liquid from apples, reserve. Set
1/4 cup of the crumb topping aside. Layer apples with remaining crumbs in
dough-lined pan. Use crumbs like mortar to build fruit up. Dot apples with
1 1/2 tablespoons butter. Sprinkle with 5 tablespoons reserved apple
liquid.
5. Roll out remaining dough; cut with knife or fluted pastry wheel into
1/2-inch-wide strips. Weave strips into lattice over fruit. Seal strips at
edge of pan, moistening with apple liquid. Flute edge. Sprinkle reserved
crumbs in holes of lattice. Brush only crust edge and strips with beaten
egg.
6. Bake on foil-lined baking sheet at 450 degrees, 5 minutes. Reduce oven
temperature to 350 degrees; bake until apples are tender, 50 to 55 more
minutes (or only 40 minutes if you like crunchier apples). Cool on wire
rack to room temperature.
NOTE: Serve with vanilla ice cream or whipped cream flavored with vanilla
sugar and orange-flavored liqueur.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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