ALL-AMERICAN APPLE PIE

Ingredients

Cinnamon-Pecan Crust:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 cup finely ground pecans
1 cup butter-flavor solid vegetable shortening
7-8 tablespoons ice water
Streusel:
1/3 cup sugar
1/4 cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup cold butter, cut into 1-inch pieces
1/2 cup chopped walnuts
Filling:
2 large Rome Beauty apples, peeled, cored and thinly sliced
2 large Granny Smith apples, peeled, cored and thinly sliced
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 egg, slightly beaten
1 cup heavy cream
1 teaspoon vanilla extract

Preparation

For crust: Whisk together the flour, salt, cinnamon and pecans in a large mixing bowl. Using a pastry blender, cut in shortening. Add water, 1 tablespoon at a time, and toss the mixture with a fork. Roll in a circle 1/4-inch thick. Line a 10-inch deep-dish pie pan with dough. Set aside. For streusel, combine sugar, brown sugar, flour, cinnamon and nutmeg in the bowl of a food processor. Process until well combined. With processor running, add the cold butter one piece at a time and process until crumbly. Toss in walnuts; set aside. For filling, toss apples with sugar, flour and cinnamon in a large bowl. In a medium bowl, combine egg and cream until smooth. Stir in vanilla. Place apples in prepared shell. Gently pour cream mixture over apple mixture. Bake at 350 degrees in the lower one-third of oven for 20 minutes. Remove pie from oven and shield crust with foil. Sprinkle prepared Streusel over pie. Return to oven and bake 45 minutes, or until pie puffs.