Yield: 8 Servings
|1||Piece vanilla bean, (4-inch) split lengthwise|
|¼ cup||Firmly packed brown sugar|
|1½ tablespoon||All-purpose flour|
|½ teaspoon||Ground cinnamon|
|2½ pounds||Rome or other cooking apples, peeled, cored and thinly sliced|
|1 cup||All-purpose flour, divided|
|3 tablespoons||Ice water|
|3 tablespoons||Vegetable shortening|
|Vegetable cooking spray|
|½ cup||Firmly packed brown sugar|
|¼ cup||All-purpose flour|
|¼ cup||Regular oats|
|3 tablespoons||Chilled stick margarine|
Scrape seeds from vanilla bean into a large bowl; discard bean. Add ¼ cup brown sugar and next 2 ingredients to bowl; stir well. Add apple slices; toss well to coat. Set aside.
Combine ¼ cup flour and ice water, stirring with a wire whisk until well blended; set aside. Combine remaining ¾ cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; toss with a fork until dry ingredients are mositened. Gently press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle. Freeze for at least 10 minutes. Remove bottom sheet of plastic wrap from pastry; fit pastry into a 9-inch pieplate coated with cooking spray, and remove top sheet of plastic \wrap. Flute edges decoratively. Spoon apple mixture into pastry shell.
Cover with aluminum foil, and bake at 350 degrees for 45 minutes or until apple mixture is crisp-tender.
Combine ½ cup brown sugar and next 3 ingredients; cut in margarine until mixture is crumbly. Uncover pie, and sprinkle streusel over apple mixture.
Bake, uncovered, an additional 25 minutes. Yield: 8 servings (serving size: Per serving: 336 Calories; 10g Fat (27% calories from fat); 3g Protein; 60g Carbohydrate; 3mg Cholesterol; 128mg Sodium Recipe by: Cooking Light, October 1994, page 66 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.