Ingredients

Crust

1cup all-purpose flour

• 1/2teaspoon salt
• 1/3cup plus 1 tablespoon shortening
• 2to 3 tablespoons cold water
Filling

• 8cups sliced cored peeled apples

• 1/2cup granulated sugar
• 1/4 all-purpose flour
• 1/4teaspoon ground cinnamon
• 1tablespoon lemon juice
Topping

• 1/2cup unsalted butter, softened

• 1 all-purpose flour
• 2/3cup packed brown sugar

• 1
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using
pastry blender (or pulling 2 table knives through ingredients in opposite
directions), until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost leaves side of bowl (1 to 2 teaspoons
more water can be added if necessary). Gather pastry into a ball.
Shape into flattened round on lightly floured surface. Wrap flattened
round of pastry in plastic wrap, and refrigerate about 45 minutes or
until dough is firm and cold, yet pliable. This allows the shortening to
become slightly firm, which helps make the baked pastry more flaky. If
refrigerated longer, let pastry soften slightly before rolling.
• 2
Heat oven to 200°C. On surface sprinkled with flour, using floured
rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie
plate. Fold pastry into fourths; place in pie plate. Unfold and ease into
plate, pressing firmly against bottom and side and being careful not to
stretch pastry, which will cause it to shrink when baked. Trim
overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired.
• 3
In large bowl, toss Filling ingredients. Pour into pie plate, mounding
apples toward center.
• 4
 In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour
and the brown sugar until a crumb forms. Sprinkle evenly over top of
pie. Sprinkle 1 tablespoon granulated sugar on top.
• 5
Bake 45 to 55 minutes or until pie crust and crumb topping are deep
golden brown and filling begins to bubble. Transfer to cooling rack to
cool.