Ingredients
3 cups all-purpose flour1 tablespoon sugar1 teaspoon salt3/4 cup cold butter, cubed1/3 cup shortening, cubed4 to 6 tablespoons cold waterPECANS:1/2 cup packed brown sugar1/4 cup butter, melted1 cup pecan halvesFILLING:1 cup sugar1/3 cup all-purpose flour2 tablespoons butter, melted1/4 teaspoon ground cinnamon8 cups thinly sliced peeled tart apples
Preparation
In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
Divide dough in half so 1 portion is slightly larger than the other; wrap each portion and refrigerate for 45 minutes or until easy to handle.
Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside.
In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge.
In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim and seal edges. Cut slits in crust.
Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
