INGREDIENTS:
FOR PASTRY DOUGH:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
FOR NUT & STREUSEL TOPPING:
4 tablespoons unsalted butter, softened
4 tablespoons brown sugar
4 tablespoons flour
1/2 cup chopped pecans,walnuts, macadamia nuts singularly or in combination
FOR FILLING:
4 pounds apples Baking apples are best, but you can use your favorite or a combination of apples (about 10-12 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar
Make the pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar,
salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until
incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture
begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop
gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap
dough in plastic wrap and chill 30 minutes. Keep dough cool and do not work too much. If needed, refrigerate again.
Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in
nuts. Chill topping, covered.
Make the filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling
ingredients to coat.
Preheat oven to 350 degrees.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and fold into quarters for ease of
handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to
fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling,
leaving center uncovered. Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from
oven.
Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake
pie in middle rack of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a cooling rack.
Yield: 1 (10-inch) pie