How to make it

  • cut shortening into flour and salt mixture - I use two knives for this but you can also use a pastry hook and mixer (remember, the more you "work" the four the tougher your crust will be) - it should resemble a course meal when done
  • add water and gently combine to make a dough and refrigerate 45 min - 1 hour until firm
  • Preheat the oven to 375.
  • On floured surface, roll out the dough and place into a 9-inch pie plate
  • trim the overhanging dough to 1/2-3/4 inch. Fold the dough under and crimp the edge - return to refrigerator until ready to add filling
  • In a bowl mix the brown sugar into the flour until just blended.
  • Work in the softened butter with a fork until the mixture becomes crumbly
  • set aside
  • wash, peel, core and chunk up apples (1-1.5 inch chunks)
  • In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt.
  • Add the melted butter and then the cornstarch mixture and mix well.
  • transfer the apple filling mix into the chilled pie
  • shell and spread the crumbly topping over the apples.
  • sprinkle the pecans pieces on top or you can place pecan halves over the crumb topping
  • bake the pie for about 45-50 minutes or until lightly browned
  • on top and bubbling around the edges. If the crust flutes/edges seem to be browning to quickly you can cover them with foil
  • Transfer to a rack and let cool slightly, then serve warm with ice cream or cold
  • NOTE: the crust and topping can be prepared in advance and stored in the refrigerator for up to 3 days

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    " It was excellent "
    momo_55grandma ate it and said...
    awsome recipe thanks bunches-love apple pecan mixture. thanks
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    " It was excellent "
    noola ate it and said...
    Sounds a great! I like cinnamon with apple!!
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