1 1/3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
2 tablespoons shortening, chilled, cut up
3 to 4 tablespoons ice water
6 cups sliced peeled Granny Smith apples (3/4 inch thick)(about 6 large)
2 tablespoons sugar
1 tablespoon unsalted butter, melted
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
3/4 cup unsalted butter, chilled, cut up
1. Pulse 1 1/3 cups flour, 1 tablespoon sugar and salt in food processor until combined. Add 6 tablespoons butter and shortening; pulse until crumbs form with some pea-size pieces. With processor running, add 3 tablespoons of the water; process until dough starts to form, adding additional water 1 teaspoon at a time as needed. Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead.)
2. Place oven rack in lowest position; heat oven to 400°F. On lightly floured surface, roll dough into 12-inch round; line 9-inch deep-dish pie pan with dough. Trim overhang to 1/2 inch; fold under. Flute edges.
3. Combine all filling ingredients in large bowl. Spoon into crust.
4. Beat all topping ingredients except butter in large bowl at low speed. Beat in 3/4 cup butter until crumbly. Spoon over apples, pressing gently to adhere.
5. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 45 minutes or until topping is golden brown, apples are tender and bottom of crust is brown. Cool on wire rack at least 2 hours.
PER SERVING: 570 calories, 31.5 g total fat (18 g saturated fat), 4.5 g protein, 71 g carbohydrate, 70 mg cholesterol, 160 mg sodium, 3 g fiber