Caramel-Apple Crumb Pie - crust

Method

• Preheat oven to 375°.
• To prepare crust:
• lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
• Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
• Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar.
• Toss with a fork until moist and crumbly (do not form a ball).
• Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
• Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
• Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
• Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil.
• Bake at 375° for 15 minutes or until the edge is lightly browned.
• Remove pie weights and foil; cool on a wire rack.
• To prepare filling:
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice.
• Spoon into prepared crust.
• To prepare topping:
• Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
• Combine flour and 1/4 cup brown sugar in a bowl.
• Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Drizzle syrup over apple mixture; sprinkle topping over syrup.
• Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.