2-1/2 cups flour
1/2 tsp. plus a pinch of salt
10 tbsp. cold butter
1/4 cup vegetable shortening
3 to 4 tbsp. water
3 lb. apples - about 9 apples (I use macintosh, but any baking apple will do.)
2 tbsp. lemon juice
1 tbsp. cornstarch
2/3 cup brown sugar
1/3 cup granulated sugar
1-3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup chopped pecans

Combine 1-1/2 cups flour and the 1/2 teaspoon salt. Cut 4 tablespoons of butter and the shortening into the dry ingredients until the mixture resembles coarse meal. Add water, 1 tablespoon at a time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least 30 minutes.

Preheat the oven to 375°F.

Peel the apples and cut into thin slices. Toss with the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1 teaspoon cinnamon and the nutmeg.

Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and pinch of salt. Cut the remaining 6 tablespoons of butter into this mixture until crumbly. Add pecans.

Roll out the chilled dough on a floured work surface and fit into 9-inch pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to firm. Fill the pie shell with the apples and sprinkle the crumb mixture over the top.

Bake in a 375°F oven until the crust is golden and the filling bubbles, about 60 to 70 minutes. Cover loosely with foil if the topping browns too quickly.

Makes 6 servings