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1
For pie crust, sift flour and salt into large bowl.
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2
Cut in butter and shortening until mixture resembles coarse crumbs.
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3
Add orange rind.
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4
Sprinkle in juice and water.
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5
1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms.
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6
Shape into ball.
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7
Refrigerate, covered, 1 hour.
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8
For crumb topping, mix flour, brown sugar, cinnamon.
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9
Work in butter with fingers until mixture is crumbly.
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10
For filling, peel core and cut apples into 1/2-inch slices.
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11
Put slices in large bowl; toss with 1 to 1 1/2 tablespoons flour.
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12
Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt.
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13
Stir in honey; let stand 1 hour.
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14
Heat oven to 450 degrees.
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15
Roll half of dough into a circle; fit in metal, 9-inch pie pan.
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16
Trim edge.
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17
Drain liquid from apples, reserve.
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18
Set 1/4 cup of the crumb topping aside.
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19
Layer apples with remaining crumbs in dough-lined pan.
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20
Use crumbs like mortar to build fruit up.
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21
Dot apples with 1 1/2 tablespoons butter.
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22
Sprinkle with 5 tablespoons reserved apple liquid.
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23
Roll out remaining dough; cut with knife or fluted pastry wheel.
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24
Weave strips into lattice over fruit.
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25
Seal strips at edge of pan, moistening with apple liquid.
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26
Flute edge.
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27
Sprinkle reserved crumbs in holes of lattice.
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28
Brush only crust edge and strips with beaten egg.
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29
Bake on foil-lined baking sheet at 450 degrees, 5 minutes.
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30
Reduce oven temperature to 350F (180C); bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples).
