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1
Prepare pastry: Stir together flour and salt in medium-size bowl.
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2
Cut in butter and shortening with pastry blender till mix resembles coarse meal.
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3
Sprinkle cool water, 1 Tbsp.
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4
at a time, over mix, tossing lightly with fork after each addition till pastry is just moist sufficient to hold together.
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5
Shape pastry into disk.
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6
Wrap in plastic wrap and refrigerate1 hour or possibly till hard.
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7
Preheat oven to 400Roll pastry out on lightly floured surface with floured rolling pin into 11-inch circle.
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8
Transfer to 9-inch pie plate.
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9
Trim pastry, leaving 1-inch overhang.
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10
Fold overhang under; healthy pinch to create stand-up edge; crimp.
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11
Prepare filling: Combine apples, sugars, flour, lemon rind, lemon juice and cinnamon in large bowl.
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12
Prepare topping: Combine flour, brown sugar, cinnamon and ginger in small bowl.
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13
Cut in butter till mix is coarsely crumbled.
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14
Stir in walnuts.
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15
Spoon filling proportionately into pie shell.
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16
Spoon topping proportionately over apples.
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17
Bake pie in preheated oven for 15 min.
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18
Reduce oven temperature to 350 degrees.
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19
Loosely cover topping with foil to prevent overbrowning.
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20
Bake an additional 45 to 55 min or possibly till apples are tender.
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21
Let stand 15 min.
