Apple Pie with Skor/Heath Bar Streusel Topping

Crust:
2 Cups flour
1 tsp. salt
1/2 Cup chilled unsalted butter cut into pieces
1/3 Cup chilled shortening cut into pieces
1/3 Cup sugar
1 large egg
1 tsp. white vinegar
2 tbsp. ice water (approx.)


Combine flour and salt in a large bowl. Cut in butter and shortening with fork until mixture resembles course meal. Stir in sugar, egg and vinegar. Mix in just enough ice water. 1 tbsp. at a time to form a dough that holds together. Divide dough in half and flatten each into a disk. Wrap each half in plastic and refrigerate 4 hours or overnight.

Filling:
2/3 Cup packed dark brown sugar
1/4 Cup sugar
1/4 Cup flour
1/4 Cup fresh lemon juice
1 Tbsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. salt
4 lbs. Granny Smith apples, pealed cored, and cut into slices
1/4 Cup unsalted butter


Combine first 7 ingredients in a large bowl add apples to coat. Melt butter in a large skillet over medium high heat. Add apple mixture and cook until apples are slightly softened about 10 minutes.

Meanwhile preheat oven to 350 degrees.

Streusel Topping:
3/4 cup flour
4 1/2 Tbsp. sugar
2 tbsp. unsalted butter
3 Heath/Skor bars, chopped


Combine sugar and flour in a bowl, using fork mix in butter until course meal forms. Stir in chopped Heath/Skor bars and set aside.

On floured surfaced roll out dough to 14 inch diameter transfer to 9 inch pie pan. trim edges leaving 1/2 inch overhang. Fold overhang under and let rest on rim of dish. Line crust with foil. Fill with dried beans
or pie weights and bake for 10 minutes. Remove foil and beans and bake crust an additional 5 minutes. Cool on rack.

Mound apple filling in baked pie crust. Sprinkle streusel topping over filling . Roll out second pie dough to 14 inch diameter. Trim dough leaving 1/2 inch overhang. Gently pinch crusts together to seal edges. Make a wash of 1 beaten egg and 2 tbsp. water and brush this all over pie. Cut 5 slits atop pie. Bake for 55 minutes. Cool on rack 1 hour. Best served warmed topped with vanilla ice cream.