Ingredients
2 cups all-purpose flour1/2 teaspoon salt6 tablespoons shortening2 tablespoons cold butter5 to 7 tablespoons orange juiceFILLING:6 tablespoons butter, melted, divided1/2 cup packed brown sugar1/2 cup chopped pecans8 cups thinly sliced peeled tart apples (about 1/8 inch thick)1 cup sugar1/3 cup all-purpose flour3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegGLAZE:1/2 cup confectioners’ sugar2 to 3 teaspoons orange juice
Preparation
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
