Topless Apple Pie - cooking recipe

Ingredients

Pastry
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup chilled butter or 1/2 cup vegetable shortening
4 tablespoons cold water
Filling
4 large tart apples, cored and cut into 16 wedges (ex ( granny smith or golden delicious)
1/4 cup packed brown sugar
1 teaspoon lemon juice
1 teaspoon lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons flour
1 cup applesauce
Streusel Topping
1/2 cup flour
1/2 cup packed brown sugar
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup unsalted butter, in pats
3/4 cup walnuts, coarsely chopped (I prefer black walnuts)

Preparation

Prepare Pastry:
Stir together salt and flour in bowl. Add butter/shortening with blender until mixture is coarse. Add water one tbsp at a time, stirring in between. Shape the pastry into a disk, cover it with plastic wrap, and chill until firm (about 1 hr).
After Chilled, roll pastry onto lightly floured surface with a rolling pin until it makes a circle about 11 inches wide. Transfer to a 9-in pie plate. Squash it down to make it fit, and trim and crimp the edges.
Prepare Pie Filling:
Combine sugars, flour, lemon rind, lemon juice, and cinnamon in a small bowl. Thoroughly toss the mixture with the apple slices, ensuring that all of the slices are well coated.
Prepare Topping:.
Combine flour, brown sugar, cinnamon, and ginger in a small bowl. Cut in butter until the mixture is crumbly. Stir in walnuts.
Prepare Pie:.
Spread applesauce over bottom of the pie shell, then add the coated apple slices. They should make about three layers. Spoon the topping over the apples.
Bake pie at 400 for 15 minutes. Reduce heat to 350, cover pie loosely with tin foil, and bake for another 45 to 55 minutes.