Holiday Recipes

Makes 2 pies.

Nutmeg crust:

2 1/3 cups all-purpose flour, sifted

1 tablespoon brown sugar

2 teaspoons freshly ground nutmeg

1/2 teaspoon salt

1/2 cup chilled butter cut into small pieces

1/4 cup chilled vegetable shortening

6 tablespoons ice water

For the crust:

In a large bowl, combine the flour, sugar, nutmeg, and salt. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until it resembles coarse crumbs.

Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Divide dough in half and shape each half into a disk, wrap in plastic wrap and chill for 1 hour. After chilling, on a floured surface, using a floured rolling pin roll dough into 12-inch circle. Fit into a 9-inch pie plate. Repeat for the second half of dough and fit into another 9-inch pie plate. Set aside.

Preheat oven to 400 degrees.

Pie filling:

10 large granny smith, golden delicious, or gravenstein apples, peeled, cored, and very thinly sliced

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

To prepare the filling, mix all together and spoon into crust.

Streusel topping:

1 cup fresh bread crumbs

1/2 cup all-purpose flour

1/2 cup chopped walnuts or pecans (I prefer pecans)

4 tablespoons butter, melted

4 tablespoons firmly packed brown sugar

Combine all ingredients and sprinkle half of mixture onto each pie. Bake for 35 to 40 minutes. If crust is overbrowning, cover loosely with aluminum foil. Transfer to wire rack to cool. This pie is delicious served alone, with vanilla ice cream, or with fresh vanilla whipped cream.