Apple Pie With Pecan Crumble

[When suffering] you need to seek help. This help comes first and finally from the living God. He hears, helps, strengthens, and vindicates those who rely on Him. If you look anywhere else first, you will set yourself up for a fall. You will get snared in bitterness and revenge (spurning God for your pride). You will flee in avoidance and addiction (spurning God for your false refuges and comforts). You will develop a perverted dependency on others (spurning God for your trust in man). Sadly, our culture has awakened countless people to think about what evil-doers (“abusers”) have done to them, but it has cast them upon their own resources as “abuse victims.” Yet victims can properly understand their own sins and sufferings, and God’s grace.

David Powlison

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 375Â°. 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

A Message from our Provider:

“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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