Preheat oven to 375 degrees F.
Place flour, sugar and salt into a food processor.
Pulse the cold butter & shortening into the flour mixture until shortening or butter is reduced to pea sized pieces. Remove to a large bowl.
Sprinkle water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together. Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill for about 30 minutes 30 Minutes. Roll out into a 10 inch round and place into a 9 inch & deep baking dish. Flute the edges with your fingers or a fork. Blind bake the pastry crust by placing baking weights (or dry beans) on parchment paper placed in the centre of the pie crust and baking for about 15 minutes 15 Minutes at 375 degrees F.
Melt butter in a large sauté pan, add spices, sugars and apples, sauteeing until the apples are just warmed through, remove from the heat and add cornstarch. Mix together and set the apples aside to cool fully prior to pouring them into the blind baked pastry shell.
Rub all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the apples. Bake at 350 degrees F for about an hour 60 Minutes or until the filling is bubbly.
Cool before slicing and serving.
Beat cream and sugar in medium bowl until peaks form. Fold in 2 tablespoons maple syrup just until streaks appear (do not over mix). Serve on top of pie and enjoy with your Prince. I hope he never, ever rocks the boat!
0 servings