Apple Pie with Pecan Crumble
 Para versão Portuguesa clique aqui: “Tarte de Maçã com Crumble de Nozes Pecan”

This recipe is enough for two crusts, but only one is used for the pie. Freeze the other until you need it, then thaw for about 30 minutes before using.

Spicy Pie Crust:
3 ⅔ cups/550g flour
1 tsp cinnamon
1 tsp salt
½ tsp nutmeg
¾ cup/180g butter, cut into pieces
¾ cup/160g lard
1 tbsp white vinegar
1 egg, lightly beaten
2 tbsp cold water

Pie Filling:

6 to 7 cups apples, peeled and sliced (about 8 apples)
juice of ½ lemon
½ cup/110g sugar
¼ cup/40g flour
¼ tsp salt
½ tsp cinnamon

Crumble Topping:
½ cup/120g butter
½ cup/80g flour
1 cup packed/200g brown sugar
½ cup/60g oats
¼ tsp salt
½ cup pecans, chopped

Pie crust:

Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and lard. Work the butter and lard into the flour using a pastry cutter or rub it between your fingertips until the mixture resembles thick breadcrumbs. Add the white vinegar, egg and water and stir until just combined. Form 2 equal-sized balls. Place each in a large plastic bag and slightly flatten them. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat oven to 180ºC.

Remove 1 bag of dough from the freezer (save the other for another day), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch/23-centimeters diameter pie pan. Gently press the dough against the sides of the pan and tear off any excess dough. Crimp the edges.

Pie filling:

In a bowl, mix the apples, lemon juice, sugar, flour and salt. Set aside.

Crumble topping:

Cut the butter into the flour with a pastry cutter, or rub it between your fingertips, then add in brown sugar, oats and salt.

Place the apples in pie shell and top with crumble.

Bake for 40 minutes, sprinkle the chopped pecans over the pie, then bake for a further 15 minutes.

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