Apple Pie with Streusel Topping

Pastry:
1 1/4 Cups All-Purpose Flour
1/2 teas. Salt
1/4 Cup (1/2 stick) Chilled Unsalted Butter, cut into pats
1/4 Cup Chilled Solid Vegetable Shortening
3 to 4 Tbsp. Cold Water

Filling:
2 3/4 Pounds Granny Smith Apples (about 4 large, pared, cored and thinly sliced)
1/4 Cup Firmly Packed Brown Sugar
1/4 Cup Granulated Sugar
2 Tbsp. All-Purpose Flour
1/2 teas. Watkins Lemon Peel
1 Tbsp. Lemon Juice
1/2 teas. Watkins Cinnamon

Streusel Topping:
1/2 Cup All-Purpose Flour
1/2 Cup Firmly Packed Brown Sugar
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Ginger
1/4 Cup (1/2 stick) Unsalted Butter, cut into pats
3/4 Cup Walnuts, coarsely chopped

Prepare pastry: Stir together flour and salt in medium-size bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together. Shape pastry into disk. Wrap in plastic wrap and chill 1 hour or until firm. Preheat oven to 400 degrees.

Roll pastry out on lightly floured surface with floured rolling pin into 11-inch circle. Transfer to 9-inch pie plate. Trim pastry, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge; crimp.

Prepare filling: Combine apples, sugars, flour, lemon peel, lemon juice and cinnamon in large bowl.

Prepare topping: Combine flour, brown sugar, cinnamon and ginger in small bowl. Cut in butter until mixture is coarsely crumbled. Stir in walnuts.

Spoon filling evenly into pie shell. Spoon topping evenly over apples. Bake pie in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees. Loosely cover topping with foil to prevent overbrowning. Bake an additional 45 to 55 minutes or until apples are tender. Let stand 15 minutes. Serve with fresh whipped cream dusted with a pinch of Watkins Cinnamon / Nutmeg.

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