Apple Pie Crisp (perfect pie crust)

Here in the South there is so much to celebrate in the Fall.  The Foliage is beautiful, the seasonal crops are bountiful and comfort foods like roast chicken, crock pot beef stew and chili become weekday meals as soon as the weather starts to cool.  But it’s really the baking that has me front and center (surprise surprise)!  There is something magical about apples and cinnamon baking together and the sweet, spicy scent wafting through the air and warming your heart.  The versatility of apples (think apple butter, crisps, cobblers, breads and cake) makes them an easy go to fruit for Fall baking and the results are simply amazing.  In this post you will learn the secrets of making flaky pie crust.  Once you master it, you can experiement with lots of recipes and successfuly bake a flaky pie crust each time.  Today I decided since I LOVE apple crisp and apple pie, that I would combine the two for one scrumptious dessert.  It’s really the best of both worlds.  You have the flaky pie crust at the bottom and the buttery, sweet, crumbly crisp on top.  I’m in Pie heaven and can’t wait to create more amazing, mouth watering pies. Thinking pecan, pumpkin and cherry…oh my!

1. For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
2. For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
3. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
4. In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
5. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings