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1
Preheat the oven to 370 degrees F.
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2
Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick.
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3
Transfer the dough to a 9-inch pie pan.
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4
Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan.
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5
Flute the edges of the dough with your fingertips.
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6
In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly.
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7
Pour the mixture into the piecrust.
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8
In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs.
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9
Sprinkle evenly over the filling.
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10
Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes.
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11
Cool on a wire rack for at least 15 minutes before serving.
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12
In a mixing bowl, combine the flour, sugar, and salt.
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13
Mix well.
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14
Add the shortening and mix until the mixture resembles coarse crumbs.
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15
Add the water and let sit 1 minute.
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16
Using either a fork or your hands, carefully press the mixture together to form a soft ball.
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17
Wrap in plastic wrap and refrigerate at least 30 minutes.
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18
Preheat oven to 350 degrees F.
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19
Remove the dough from the refrigerator and place it on a lightly floured surface.
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20
Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick.
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21
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan.
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22
Crimp the edges and place in the oven.
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23
Bake until golden, about 15 to 20 minutes.
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24
Remove from the oven and cool completely.
