Crust:
- 3 C. all-purpose flour
- 1 T. suger
- 1 t. salt
- 3/4 C. cold butter, cubed
- 4-6 T. cold water
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 that one portion is slightly larger than the other; wrap each in plastic wrap.
Refrigerate both portions 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 paper or waxed paper; coat paper with cooking spray and set aside.
Pecans:
- ½ C packed brown sugar
- ¼ C butter, melted
- 1 C. pecan halves
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 edges.
Filling:
- 1 C. sugar
- 1/3 C all-purpose flour
- 2 T butter, melted
- ¼ t. ground cinnamon
- 8 C thinly sliced peeled tart apples
In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat.
Fill crust. Roll out remaining pastry to fit top of pie; place over filling.
Trim and seal edges. Cut slits in pastry.
Place a foil-lined baking sheet on a rack below the pie to catch any spills.
Bake pie at 375o for 60-70 minutes or until golden brown.
Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate.
Remove paper.
Cool at least 15 minutes before serving.
Kaybee 