Apple Crumb Pie

Preparation

1. Step 1

   For the pie dough: Pulse the flour with the sugar and salt in a food processor. Add the butter and shortening, and pulse just until the mixture resembles coarse meal. Add the ice water, and process until the dough just starts to form a ball. Transfer the dough to a floured work surface, and knead gently for 1 minute. Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. (The crust can be prepared a day ahead. Soften slightly at room temperature before rolling out.)

   Step 2

   On a lightly floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick. Transfer dough to a 9-inch ceramic or glass deep-dish pie pan, and roll a rolling pin over the pan to trim the overhang. Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.

   Step 3

   Preheat the oven to 350 degrees F.

   Step 4

   For the filling: Toss the apples, lemon juice, sugar, flour, cinnamon, allspice, nutmeg, and salt in a large bowl. Let the apple mixture sit out at room temperature for 10 minutes, then mound it in the pie shell.

   Step 5

   For the topping: Mix the flour, oats, brown sugar, cinnamon, allspice, and salt in a large bowl. Cut the butter into the mixture until it forms pea-sized lumps. Stir in the pecans.

   Step 6

   To assemble: Sprinkle the crumb topping on top of the mounded filling in the chilled pie crust, and place on a sheet tray. (The dish will be so full that you may need to press the topping on around the edges. Juice will definitely overflow the pie plate.) Bake for 1 hour and 10 minutes, until the apples are tender and juicy. Let cool for at least 10 minutes before serving warm. Top each slice with vanilla ice cream.