Chock-full of apples and crowned with abuttery pecan crumb topping, this dessert is queen in the applepie category.
Recipe: Mile-High Apple Pie
Pastry: 2 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 cup vegetable shortening 5 tablespoons butter, chilled 4 to 5 tablespoons cold waterApple Filling: 12 Granny Smith apples, peeled, cored, and thinly sliced 1 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons cinnamon 2 teaspoons nutmeg 1 teaspoon vanilla extractButter Pecan Crumb: 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1/2 cup chopped pecans Confectioners(powdered) sugar
Prepare Pastry: In large bowl, combineflour and salt. Cut vegetable shortening and butter into flourmixture until crumbly. Gradually stir in water, mixing untildough binds when pressed between fingers. Form dough into twoballs, one slightly larger than the other; wrap and refrigerate.
Prepare Apple Filling: In large pot overmedium heat, cook apple slices until just tender and they giveup their waterabout 12 minutes. Remove from heat and drainwell. Add sugar, flour, cinnamon, nutmeg, and vanilla; mix toblend and set aside.
Prepare Butter Pecan Crumb: In medium-sizebowl, combine flour, sugar, and salt. Cut butter into flour mixtureuntil coarsely blended. Add pecans and rub mixture briefly betweenfingers to form crumbs.
Heat oven to 375°F (190°C) Onlightly floured surface, roll out smaller piece of dough to an11-inch round; fit into 9-inch pie pan allowing excess to hangover edge. Fill pastry-lined pan with apple filling, moundingin center. Roll out larger piece of dough to 12-inch round; placeatop filling to cover. Pinch edges of bottom and top crust togetherto seal.
Brush top of pie lightly with water andgently press crumb mixture on top. Cut several slits in top crustto vent steam; bake 45 to 50 minutes or until crust is goldenbrown. Cool at least 25 minutes. Sift confectioners sugarover top and serve.