Luscious apple filling perfumed with cinnamon; crispy crumble topping and flaky, buttery crust all come together in delectable harmony to make a truly classic pie that can’t be beat.  Fresh whipped cream or vanilla ice cream can be added!

China Tung Hing Cassia Powder

For the crust:
3 cups all purpose flour
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup unsalted butter, cut in slices
6 tablespoons shortening
1/3 cup ice water

For the topping:
3/4 cup all purpose flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/4 teaspoon kosher salt
1/4 cup melted unsalted butter

For the filling:  
4 Granny Smith (or other tart) apples cored, quartered and then sliced
4 Braeburn (or other sweet) apples, cored, quartered and then sliced
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon all purpose flour
1 teaspoon china tung hing cassia powder
1/4 cup heavy cream
1 teaspoon vanilla extract

To make the crust: place the flour, sugar and salt in a food processor fitted with a steel blade and process until combined.  Add the butter and shortening, a little bit at a time, and process until it is pebbly.  Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball.  Divide, form into two balls and then press down to form two discs.  Cover with parchment paper and refrigerate one disc at least one hour and up to overnight.  Cover the remaining disc with plastic wrap (over the parchment) and freeze for future use.

Preheat the oven to 425 degrees.

To make the topping: place the flour, oats, sugar and salt in a bowl and toss well.  Add the butter, mix until crumbly and set aside.

To make the filling: Place the apples, sugars, flour and cinnamon in a large bowl and toss well.  Add the cream and vanilla and toss again.

Roll out the pie dough to form an 11 - 12 inch round and place in a pie plate.  Crimp the edges if desired.  Place the filling in the pie shell and transfer to the preheated oven.  Bake for 15 minutes and then reduce the heat to 350 degrees.  Remove the pie from the oven and add the topping, patting down so it adheres to the apples.  Return to the oven and bake until lightly browned, about 1 hour - 1 hour 15 minutes.

Yield: 4
Level of Difficulty: 3
Time: 1 hour 35 minutes plus 1 - 24 hours refrigeration