1 1/4 cups all-purpose flour, plus more for the work surface
3/4 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
6 tablespoons unsalted butter, cold and cut into pieces
3 tablespoons solid vegetable shortening, cold
3 to 6 tablespoons ice water
FOR THE FILLING:
1 pound Cortland, Empire, or McIntosh apples
2 pounds Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 cup (about 2 ounces) walnuts, finely chopped
1/2 cup sour cream
1/2 cup raisins
FOR THE TOPPING:
1 cup all-purpose flour, plus more for the work surface
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
pinch of kosher salt
8 tablespoons (1 stick) unsalted butter, cold and cut into pieces
Calories from fat 49%
Sat fat 16g
How to Make It
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. Stir in the sour cream and raisins. 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.