-----------------------CRUMB TOPPING---------------------- one third c All-purpose flour one third c Packed dark brown sugar quarter ts Ground cinnamon ds Salt ds Ground ginger 2 tb Cold, unsalted butter --------------------------FILLING-------------------------8 md Granny Smith apples 1.5 ts All-purpose flour 0.75 c Granulated sugar half ts Ground cinnamon half ts Orange rind half ts Vanilla extract 0.125 ts Ground nutmeg ds Salt half c Honey 1.5 tb Unsalted butter 1 Egg, beaten

1. For pie crust, sift flour and salt into large bowl.

Cut in butter and shortening until mixture resembles coarse crumbs. Add orange rind. Sprinkle in juice and water,. 1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms. Shape into ball. Refrigerate, covered, 1 hour.

2. For crumb topping, mix flour, brown sugar, cinnamon, salt and ginger. Work in butter with fingers until mixture is crumbly.

3. For filling, peel core and cut apples into 1 cm slices. Put slices in large bowl; toss with 1 to 1.5 tablespoons flour. Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt. Stir in honey; let stand 1 hour.

4. Heat oven to 450 degrees. Roll half of dough into a circle; fit in metal, 23 cm pie pan. Trim edge. Drain liquid from apples, reserve. Set quarter cup of the crumb topping aside. Layer apples with remaining crumbs in dough-lined pan. Use crumbs like mortar to build fruit up. Dot apples with 1.5 tablespoons butter. Sprinkle with 5 tablespoons reserved apple liquid.

5. Roll out remaining dough; cut with knife or fluted pastry wheel into 1 cm-wide strips. Weave strips into lattice over fruit. Seal strips at edge of pan, moistening with apple liquid. Flute edge. Sprinkle reserved crumbs in holes of lattice. Brush only crust edge and strips with beaten egg.

6. Bake on foil-lined baking sheet at 450 degrees, 5 minutes. Reduce oven temperature to 350 degrees; bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples). Cool on wire rack to room temperature. NOTE: Serve with vanilla ice cream or whipped cream flavored with vanilla sugar and orange-flavored liqueur. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking -----