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Name: Apple Pie with Pecan Crumble
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 lb Apples I use Macintosh, but any; 1/2 ts salt Plus a pinch; 1 3/4 ts Cinnamon; 1/3 c Pecans chopped; 2/3 c Brown sugar; 10 tb butter Cold; 2 1/2 c Flour; 1 tb Cornstarch; 2 tb Lemon juice; 1/4 c Vegetable shortening; 3 tb Water; 1/3 c Granulated sugar; 1/2 ts Nutmeg

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INGREDIENTS

3 lb Apples ; I use Macintosh, but any
1/2 ts salt ; Plus a pinch
1 3/4 ts Cinnamon
1/3 c Pecans ; chopped
2/3 c Brown sugar
10 tb butter ; Cold
2 1/2 c Flour
1 tb Cornstarch
2 tb Lemon juice
1/4 c Vegetable shortening
3 tb Water
1/3 c Granulated sugar
1/2 ts Nutmeg

Servings

INSTRUCTIONS

Source: First Magazine- Sept. 1989 Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine and the shortening into the dry ingredients until the mixture resembles coarse meal. Add water, 1 tablespoon at a time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least 30 minutes. Heat the oven to 375?. Peel the apples and cut into thin slices. Toss with the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1 tsp cinnamon and the nutmeg. Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture until crumbly. Add pecans. Roll out the chilled dough on a floured work surface and fit into 9 inch pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to firm. Fill the pie shell with the apples and sprinkle the crumb mixture over the top. Bake until the crust is golden and the filling bubbles. 60-70 minutes. Cover loosely with foil if the topping browns to quickly. Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes on Jan 2, 1998

NOTES

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Apple Pie with Pecan Crumble

3 lb Apples I use Macintosh, but any
1/2 ts salt Plus a pinch
1 3/4 ts Cinnamon
1/3 c Pecans chopped
2/3 c Brown sugar
10 tb butter Cold
2 1/2 c Flour
1 tb Cornstarch
2 tb Lemon juice
1/4 c Vegetable shortening
3 tb Water
1/3 c Granulated sugar
1/2 ts Nutmeg

Source: First Magazine- Sept. 1989    Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine  and the shortening into the dry ingredients until the mixture resembles  coarse meal. Add water, 1 tablespoon at a time, tossing until the dough  just holds together. Wrap in plastic and refrigerate at least 30 minutes.    Heat the oven to 375?. Peel the apples and cut into thin slices. Toss with  the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1  tsp cinnamon and the nutmeg.    Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon  and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture  until crumbly. Add pecans.    Roll out the chilled dough on a floured work surface and fit into 9 inch  pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to  firm. Fill the pie shell with the apples and sprinkle the crumb mixture  over the top. Bake until the crust is golden and the filling bubbles. 60-70  minutes. Cover loosely with foil if the topping browns to quickly.    Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes  <bparnes@aabgu.org> on Jan 2, 1998

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Nutrition

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Serving Size: 1 Serving (368g)
Recipe Makes: 6

Calories: 743
Calories from Fat: 298 (40%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 14.9g	74 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 4.8g
Cholesterol 50.8mg		16 %
Sodium 145.9mg		5 %
Potassium 387.6mg		10 %
Total Carbohydrate 108.9g		32 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 100.3g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 743

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