| RECIPE METHOD
Preheat oven to 375 degrees F.
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 degrees F 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 degrees F for 30 minutes or until apples are tender.
Cool on a wire rack.
Serving size: 1 wedge
Recipe reprinted by permission of Cooking Light magazine. All rights