Ingredients

PASTRY:

3 c all-purpose flour

1 tbsp sugar

1 tsp salt

¾ c cold butter, cubed

1/3 c shortening, cubed

4 to 6 tbsp cold water

PECANS:

½ c packed brown sugar

¼ c butter, melted

1 c pecan halves

FILLING:

1 c sugar

1/3 c all purpose flour

2 tbsp butter, melted

¼ tsp ground cinnamon

8 c thinly sliced peeled tart apples

Directions

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 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; 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 edges.

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