ingredients & Directions
2 c Unbleached all purpose flour
3/4 ts Salt
1/8 ts Sugar
3/4 c (1 1/2 sticks) chilled
-unsalted butter, cut into
3 tb Chilled vegetable shortening
4 tb (or more) ice water
2 ts Fresh lemon juice
1/3 c Unbleached all purpose flour
1/3 c Firmly packed golden brown
1/3 c Finely chopped walnuts
3 tb Chilled unsalted butter, cut
-into small pieces
1 tb Butter
2 1/2 lb Pippin apples, peeled,
-cored, cut into 1/4-inch
1/3 c Dried currants
1/4 c Sugar
3 tb Apple brandy
ASSEMBLY 1 t whipping cream
CRUST: Combine flour, salt and sugar in large bowl. Add half of
butter and rub with fingertips until mixture resembles fine meal. Add
remaining butter and shortening and rub with fingertips until mixture
resembles coarse meal. Combine 4 T water and 2 t lemon juice in small
bowl. Sprinkle liquid over flour mixture. Toss with fork until
mixture is moistened. Add more water by teaspoon if mixture is too
dry. Gather dough into ball. Divide ball into 2 equal portions.
Flatten 1 dough portion into disk; flatten second into square. Wrap
dough pieces separately in plastic and refrigerate overnight. (Can be
prepared up to 3 days ahead. Keep refrigerated. Let soften slightly
at room temperature before rolling.)
TOPPING: Combine flour, brown sugar and walnuts in medium bowl. Add
butter and rub mixture with fingertips until moist clumps form.
(Topping can be prepared up to 3 days ahead. Cover and refrigerate.
Let topping soften slightly at room temperature before using.)
FILLING: Melt butter in large nonstick skillet over medium heat. Add
apples, cover and cook 5 minutes, s@ng occasionally. Mix in currants;
cover and cook until apples are tender, about 6 minutes. Uncover;
cook until liquid evaporates, about 1 minute. Remove from heat. Stir
in sugar and brandy. Cool.
ASSEMBLY: Place rack in lowest third of oven and preheat to 375’F.
Roll out dough disk on floured surface to 13-inch round (dough will
be very thin). Transfer to 9 inch diameter glass pie dish. Trim
edges, leaving 1/2-inch overhang, Spoon filling into crust. Sprinkle
Brush edge of crust with water. Roll out dough square on floured
surface to 12-inch square. Using pastry wheel or knife, cut square
into ten 3/*-inch-wide strips. Twist 1 strip 4 times and lay strip
across pie. Repeat with 4 more strips, spacing equally. Twist 1 strip
as before and place diagonally atop other strips. Repeat with
remaining strips, spacing equally to form lattice. Trim strips to
align with edge of crust. Press strip ends into edge. Fold crust
overhang over ends of strips; press to seal. Crimp edge. Brush edge
and strips with cream.
Bake pie until crust is golden and topping is brown, about 50 minutes.
Transfer to rack and cool.