1 Piece vanilla bean, (4-inch)
1/4 c Firmly packed brown sugar
1 1/2 tb All-purpose flour
1/2 ts Ground cinnamon
2 1/2 lb Rome or other cooking
-apples, peeled, cored and
1 c All-purpose flour, divided
3 tb Ice water
1 ts Sugar
1/4 ts Salt
3 tb Vegetable shortening
Vegetable cooking spray
1/2 c Firmly packed brown sugar
1/4 c All-purpose flour
1/4 c Regular oats
1/4 ts Cinnamon
3 tb Chilled stick margarine
Scrape seeds from vanilla bean into a large bowl; discard bean. Add 1/4 cup
brown sugar and next 2 ingredients to bowl; stir well. Add apple slices;
toss well to coat. Set aside.
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well
blended; set aside. Combine remaining 3/4 cup flour, 1 teaspoon sugar, and
salt in a bowl; cut in shortening with a pastry blender until mixture
resembles coarse meal. Add ice water mixture; toss with a fork until dry
ingredients are mositened. Gently press into a 4-inch circle on heavy-duty
plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle. Freeze for at least 10
minutes. Remove bottom sheet of plastic wrap from pastry; fit pastry into a
9-inch pieplate coated with cooking spray, and remove top sheet of plastic
wrap. Flute edges decoratively. Spoon apple mixture into pastry shell.
Cover with aluminum foil, and bake at 350 degrees for 45 minutes or until
apple mixture is crisp-tender.
Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until
mixture is crumbly. Uncover pie, and sprinkle streusel over apple mixture.
Bake, uncovered, an additional 25 minutes. Yield: 8 servings (serving size:
Per serving: 336 Calories; 10g Fat (27% calories from fat); 3g Protein; 60g
Carbohydrate; 3mg Cholesterol; 128mg Sodium