Turkey Day Apple Pie - Take 1.

This week I've been doing some trail runs for my Thanksgiving Day desserts, to which my husband has declared as his best week ever. Last night's trial run was for the Apple Crumb Pie and it is a winner. The addition of raisins and walnuts add a touch of unexpected deliciousness and coupled with the most delicious pie crust I have ever made (thanks to fellow blogger Holly over at Becoming Mrs. Allan for the heads up on the recipe), I'm confident that it will be a hit next Thursday!

Enjoy :)

Apple Crumb Pie
(adapted from AllRecipes.com)

1 (9 inch) pie crust, unbaked (see below for recipe)

6 apples, cored and thinly sliced (I used 3 granny smith & 3 macintosh for a tart and sweet combo)

3/4 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup all-purpose flour

1/2 cup packed brown sugar

3 tablespoons butter

Preheat oven to 375 degrees F.

In a large bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and allspice. Stir in raisins and walnuts. Add sliced apples to the bowl and toss until they are evenly coated. Spoon mixture into pie shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top of the pie loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 35 minutes, until top is golden brown. Cool on a wire rack.

Pie Crust
(adapted from AllRecipes.com)

3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 2 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).