8 medium-sized, tart apples (Granny Smith apples are a good choice for this application)
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon lemon rind
1 tablespoon orange rind
2 tablespoons fresh orange juice
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup almonds
1/4 + 2 tablespoons cold butter, cut into pieces
For the Crust:
1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/3 cup col vegetable shortening, cut into pieces
up to 1/4 cup ice water
1. For the crust, combine the flour, salt, and sugar in a bowl. Add the shortening and cut in with a pastry blender, or a butter knife, until the the mixture looks like coarse crumbs, with little balls of shortening that are approximately the size of peas. Using a fork, stir in just enough of the ice water to bind the dough. Gather the dough into a ball, wrap with plastic wrap and chill in the refrigerator for 30 minutes.
2. Remove pie dough from the refrigerator, place on a lightly floured surface. Roll out the dough to approximately 1/8 inch thick.
3. Transfer the dough to a shallow 9-inch pie pan. Trim off excess dough to leave only a 1/2-inch overlap. Fold the 1/2-inch excess under to create a double thickness. Flute the edge with your fingers. Refrigerate while making the filling.
4. Place a baking skeet in the oven and preheat oven to 450°F.
5. Peel and core the apples. Slice them into the bowl (you should get about 8-10 slices out of each apple). Stir in 1/3 cup of the sugar, the sale, cornstarch, orange, and lemon rinds. Add the orange juice and stir to combine.
6. For the crumb topping, stir together the flour, cinnamon, nutmeg, remaining sugar, and butter in a bowl. Blend all of these ingredients together with your finger until it resembles coarse crumbs. Set aside.
7. Remove the prepared pie crust from the refrigerator, and spoon the apple mixture into it. Sprinkle the crumble topping lightly and evenly over the fruit.
8. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a piece of aluminum foil, and continue to bake until the crust and topping are a light golden brown, approximately 35-40 minutes.
Serves 8
