Pippin Apple Pie with Hazelnut Crust
- 2 1/2 cups all purpose flour
- 3/4 cup hazelnuts, toasted
- 2 tablespoons (packed) golden brown sugar
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
- 3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
- 1/2 cup plus 1 tablespoon sugar
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon (scant) ground cinnamon
- 2 tablespoons (1/4 stick) unsalted butter, melted
- Milk
- Vanilla ice cream
- This recipe is vegetarian
- Produce
- Hazelnuts, toasted (3/4 cup)
- Pippin or granny smith apples (3 1/2 pounds)
- Cooking & Baking
- Cinnamon, scant ground (1 tablespoon)
- Flour (2 5/8 cups)
- Golden brown sugar, packed (7 1/3 tablespoons)
- Lard or solid vegetable shortening, frozen (5 tablespoons)
- Salt (3/4 teaspoon)
- Sugar (9/16 cup)
- Drinks
- Ice water (4 tablespoons)
- Dairy
- Butter, unsalted (12 tablespoons)
- Milk (1)
- Desserts
- Vanilla ice cream (1)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2004 (8 years ago).
2 people saved this recipe.
