Recipe: Joe's Stone Crab Apple Pie with Pecan Topping

JOE'S STONE CRAB APPLE PIE



FOR THE PASTRY:
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into pieces and chilled
1/4 cup plus 2 tablespoons solid vegetable shortening
1 tablespoon white vinegar
2 tablespoons ice water (or more as needed)

FOR THE FILLING:
8 red apples
Juice of 1/2 lemon
1/2 cup sugar (or more to taste)
3 tablespoons flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

FOR THE PECAN TOPPING:
1 cup plus 2 tablespoons flour
1 stick (1/2 cup) plus 1 1/2 tablespoons unsalted butter, cut into chunks and chilled
2/3 cup dark brown sugar
1/2 cup pecans, broken up coarsely

TO PREPARE THE PASTRY:
In a food processor or bowl, mix the 2 cups flour, 1 tablespoon plus 1 teaspoon sugar and 1/2 teaspoon salt. Add 1/2 cup butter and shortening; pulse or cut with a pastry cutter until crumbly.

Combine vinegar and 2 tablespoons ice water; add to mixture and pulse or cut in just until dough comes together. Form it into a ball, wrap in plastic and chill at least a half hour.

On a lightly floured surface, roll the dough out fairly thin into a neat circle. Fit it, without stretching, into a deep, buttered 9 1/2- or 10-inch pie pan. Form a high fluted border. Refrigerate.

TO MAKE THE FILLING:
Peel, quarter and core the apples. Slice them into a large bowl, tossing with lemon juice to prevent darkening.

In a small bowl, stir the 1/2 cup sugar, 3 tablespoons flour, cinnamon, cloves, nutmeg and 1/2 teaspoon salt. Sprinkle over the apples and toss to coat.

Heat the oven to 375 degrees F.

TO MAKE THE TOPPING:
Pulse 1 cup plus 2 tablespoons flour and 1/2 cup plus 1 1/2 tablespoons butter in a food processor or cut with a pastry cutter until butter pieces are about the size of a nickel.

Mix in brown sugar and pecans. Refrigerate.

TO ASSEMBLE AND BAKE:
Pour apple mixture into crust, mounding it in the center.

Place the pie in the oven. (Put a sheet of aluminum foil on the rack below to catch any drips.) Bake 25 minutes.

Remove the pie from the oven. Raise the oven temperature to 400 degrees F. Scatter the topping over the apples, covering them completely and pressing gently to adhere.

Place in the 400 degree F oven and bake until the topping is nicely browned, 25 to 30 minutes. Cool on a wire rack.

Serve at room temperature or lukewarm.

Makes 1 (9 1/2 or 10-inch) pie, 10 to 12 servings
Source: Joe's Stone Crab