Ingredients

2 1/2 cups all purpose flour

3/4 cup hazelnuts, toasted

2 tablespoons (packed) golden brown sugar

3/4 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes

4 tablespoons (or more) ice water

Filling

• 3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
• 1/2 cup plus 1 tablespoon sugar
• 1/3 cup (packed) golden brown sugar
• 2 tablespoons all purpose flour
• 1 tablespoon (scant) ground cinnamon
• 2 tablespoons (1/4 stick) unsalted butter, melted

• Milk

• Vanilla ice cream

Description

Discovered On Long Island In 1759, Pippin Apples Are One Of The Oldest U.S. Varieties. Their Bright Tanginess And Crisp Texture Make Them Excellent For Baking.

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