|Recipe Name:||Apple Pie With Pecan Crumble||Submitted by:||Administrator|
|Number of Servings:||6|
2 1/2 Cup(s) Flour
1/2 Teaspoon(s) Plus a pinch of salt
10 Tablespoon(s) Cold margarine
1/4 Cup(s) Vegetable shortening
3 Tablespoon(s) Water, up to 4
3 Pound(s) Apples, about 9 apples
I use Macintosh, but any
baking apple will do.
2 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Cornstarch
2/3 Cup(s) Brown sugar
1/3 Cup(s) Granulated Sugar
1 3/4 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
1/3 Cup(s) Chopped pecans
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
<firstname.lastname@example.org> on Jan 2, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 122
Total Fat: 13.9g