2 1/2 cups pastry or all purpose flour
1 cup cold butter, lard, or Smart Balance shortening
1/2 tsp salt
1 tsp sugar
2-4 Tbsp ice cold water
Whisk together the flour, salt & sugar, then cut in the butter. You can use a pastry cutter, two knives, or a processor...whichever method you're most comfortable with, until the mixture is crumbly and the pieces are no bigger than a pea. Add 2 tbsp water, and mix lightly with a fork. If needed, add more water, 1 tsp at a time, until the dough comes together when squeezed in your palm. Shape into a disk and refrigerate.
8-10 apples (see **note), peeled, cored and sliced
1/4 cup fresh pomegranate juice
1 tsp lemon juice
1 cup sugar
4 tbsp quick cooking tapioca
2 tsp cinnamon
**Note: For the best results, use a variety of apples like Granny Smith, Empire, Pink Lady, Ida Red...local apples are terrific in pies!
Combine all of the filling ingredients, tossing with your hands or a large spoon. We used a fresh pomegranate, pressed through a fine mesh strainer, to get the juice, but a bottled juice would work if you don't have fresh available.
Prepare crust as directed. After 20 min chill time, roll crust to fit a 9" - 9.5" pie plate, with enough around the rim to create a nice fluted pattern. This will not only look good, but also help keep everything *in* the pie! Fill with apple mixture, then prepare topping as below:
for the topping:
3/4 cup brown sugar (light or dark)
1 stick butter
3/4 cup flour
1/2 cup rolled oats
Combine with your fingertips, rubbing the butter in, until it resembles coarse crumbs. Carefully top the pie, lightly pressing with the palm of your hands to keep in place.
Place pie in the oven at 400*f for 15 min, then reduce heat to 325*f and bake for another 40-55 min, or until top is deep golden brown and apples are fork tender. Place on a wire rack and let set for at least 30 min before serving.