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1
Preheat oven to 375u00b0.
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2
To prepare crust:
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3
lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
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4
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.
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5
Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar.
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6
Toss with a fork until moist and crumbly (do not form a ball).
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7
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
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8
Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
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9
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
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10
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.
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11
Bake at 375u00b0 for 15 minutes or until the edge is lightly browned.
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12
Remove pie weights and foil; cool on a wire rack.
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13
To prepare filling:
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14
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.
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15
Spoon into prepared crust.
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16
To prepare topping:
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17
Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
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18
Combine flour and 1/4 cup brown sugar in a bowl.
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19
Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
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20
Drizzle syrup over apple mixture; sprinkle topping over syrup.
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21
Bake at 375u00b0 for 30 minutes or until apples are tender. Cool on a wire rack.
