PIPPIN APPLE PIE WITH HAZELNUT CRUST

Pippin Apple Pie with Hazelnut Crust image

Categories Food Processor Fruit Nut Dessert Bake Thanksgiving Apple Fall Hazelnut Bon Appétit Peanut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

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Ingredients

Crust
2 1/2 cups all purpose flour
3/4 cup hazelnuts, toasted
2 tablespoons (packed) golden brown sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
Filling
3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
1/2 cup plus 1 tablespoon sugar
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon (scant) ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Milk
Vanilla ice cream

Steps:

For crust:
Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.
For filling:
Position rack in bottom third of oven and preheat to 400°F. Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11- or 12-inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.
Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.