For the crust:
all-purpose flour, plus more for the work surface
unsalted butter, cold and cut into pieces
solid vegetable shortening, cold
to 6 tablespoons ice water
For the filling:
Cortland, Empire, or McIntosh apples
Granny Smith apples
fresh lemon juice
(about 2 ounces) walnuts, finely chopped
For the topping:
packed dark brown sugar
pinch of kosher salt
(1 stick) unsalted butter, cold and cut into pieces
- Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
- On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
- Make the filling. Heat oven to 375° F.
- Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
- Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.