Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• crust:
• 2 cups all-purpose flour
• 2/3 cup cake flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 10 Tbsp. unsalted butter, chilled, cut up
• 3 to 5 Tbsp. ice water
• filling:
• 5 cups chopped peeled sweet-tart apples, such as Honeycrisp, Gala, Braeburn or Fuji (about 4 large) (1/2 inch)
• 1 Tbsp. lemon juice
• 1 cup raisins
• 2 Tbsp. sugar
• 2 Tbsp. all-purpose flour
• 3/4 tsp. ground cinnamon
• Topping
• 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon

Directions

1. Pulse all crust ingredients except butter, shortening and water in food processor until combined. Add butter and shortening; pulse until mixture forms coarse crumbs with some pea-size pieces. Add 3 Tbsp. of the water; pulse until dough begins to clump slightly, adding additional water 1 tsp. at a time if dough is dry. Shape into 2 flat squares, making 1 square slightly larger. Cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead.)

2. Heat oven to 375 degrees. Line large rimmed baking sheet with parchment paper. Toss apples and lemon juice in large bowl. Stir in remaining filling ingredients.

3. On lightly floured pastry cloth or surface, roll smaller dough square into 14 × 8- inch rectangle; place on baking sheet. Mound filling down center of dough, leaving 1 inch open around edges. Roll second square into 16 × 10- inch rectangle; gently place over filling. Fold any overhang under bottom crust; press to seal edges.

4. Combine all topping ingredients in small bowl. Lightly brush crust with water; sprinkle with topping. Cut 4 slits on top of crust.

5. Bake 50 to 55 minutes or until crust is lightly browned and apples are tender. Cool on baking sheet on wire rake 20 minutes. Slide pie with parchment paper onto rack; cool 15 minutes to sere warm, or cool completely.

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