Apple Razz-Chata Crunch Pie

Preheat oven to 425° F.

Crust: Mix the shortening, lard and salt until creamy with an electric mixer. Add water and mix until smooth. Mix in 1 ½ cups of flour just until moist. Add more flour as needed so dough is not sticky.

Form into 2 balls and chill for 20 minutes. (Freeze one ball for later or to use as a double crust pie). After 20 minutes, roll out dough and place in pie pan; set aside.

Filling: Peel, core and slice apples. Place in large bowl and add white granulated Pioneer Sugar and Pioneer Golden Light Brown Sugar, flour, RumChata and apple pie spice; stir to blend. Pour filling into prepared pie crust.

Topping: Mix the flour, Pioneer Sugar and oatmeal together in a mixing bowl. Cut in the butter with a pastry blender. Sprinkle over the pie. Place the pie onto a cookie sheet to catch any spillage.

Bake for 30 minutes, then reduce the oven temperature to 350° and bake for another 25 minutes or until bubbly. Remove to wire rack and cool completely.

Garnish: Combine heavy cream, white granulated Pioneer Sugar, RumChata and apple pie spice; mix until soft peaks form. Garnish pie as desired.