Apple pie with streusel topping (Low-cholesterol)

 

Makes 8 servings

Pastry

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup chilled unsalted butter, cut into pats
• ¼ cup chilled solid vegetable shortening
• 3 to 4 tablespoons cold water

Filling

• 2¾ pounds Granny Smith apples, pared, cored and thinly sliced
• ¼ cup firmly packed brown sugar
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon

Streusel topping

• ½ cup all-purpose flour
• ½ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ cup unsalted butter, cut into pats
• ¾ cup walnuts, coarsely chopped

Prepare pastry

1. Stir together flour and salt in medium-size bowl ; cut in butter and shortening with pastry blender until mixture resembles coarse meal.
2. Sprinkle cold water, 1 tablespoon at a time, tossing lightly with fork after each addition until pastry is just moist enough to hold together.
3. Shape pastry into disk ; wrap in plastic wrap and chill 1 hour until firm.
4. Preheat oven to 400F.
5. Roll pastry out on lightly floured surface with floured rolling pin into 11-inch circle ; transfer to 9-inch pie plate.
6. Trim pastry, leaving 1-inch overhang ; fold overhang under. 
7. Pinch to form stand up edge ; crimp.

Prepare filling

1. Combine apples, sugars, flour, lemon rind, lemon juice and cinnamon in large bowl.

Prepare topping

1. Combine flour, brown sugar, cinnamon and ginger in small bowl.
2. Cut in butter until mixture is coarsely crumbled ; stir in walnuts.

Prepare the pie

1. Spoon filling evenly into pie shell ; spoon topping evenly over apples.
2. Bake pie in preheated oven for 15 minutes ; reduce oven temperature to 350F.
3. Loosely cover topping with foil to prevent overbrowning ; bake 45 to 55 minutes until apples are tender.
4. Let stand 15 minutes.

BON APPÉTIT