im ) e@ Petia tei COOKBOOK MORE THAN 250 OF OUR BEST-LOVED FOUR-FORK RECIPES FOR WEEKNIGHTS, WEEKENDS & SPECIAL OCCASIONScinnamon crumble apple pie The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar-infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tendemess. MAKE CRUST 1. Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until, coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastie; refrigerate 30 minutes. 2. Position a rack in the center of the oven and preheat the oven to 400°F Roll out the dough on a lightly floured surface toa 12-inch round, Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to % inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping, MAKE FILLING AND TOPPING 1. Mix the filling ingredients in large bowl to coat apples. 2, Blend the flour, sugars, cinnamon, and salt in a proces- sor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand, ASSEMBLE AND BAKE PIE 1. Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil i browning too quickly). 2, Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about I hour. Serve with ice cream, YIELD: MAKES 8 SERVINGS: FOR CRUST Wacups all-purpose flour Yeteaspoon salt Yeteaspoon granulated sugar ¥% cup (% stick) chilled unsalted butter, cut into Yeinch cubes ¥% cup frozen vegetable shortening, cut into inch cubes 3 tablespoons ice water, or more as needed Yeteaspoon apple cider vinegar FORFILLING 3% pounds Granny Smith apples, peeled, cored, and sliced 4 inch thick % cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 2 tablespoons unsalted butter, melted FOR TOPPING 1 cup all-purpose flour Yacup granulated sugar Y% cup (packed) light brown sugar ‘Wateaspoons ground cinnamon Yeteaspoon salt 6 tablespoons chilled unsalted butter, cut into Ye-inch cubes Vanilla ice cream, for serving full * desserts + 287