Name: Caramel Pecan Apple Pie
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon salt; 1 cup cold shortening; 6 tablespoons ice water, or as needed; 0.5 cup unsalted butter; 3 tablespoons all-purpose flour; 0.5 cup white sugar; 0.5 cup packed brown sugar; 0.25 cup water; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1/3 cup butter; 0.5 cup firmly packed brown sugar; 1 cup chopped pecans; 8 Granny Smith apples - peeled, cored and thinly sliced

Ingredients

2.5 cups all-purpose flour
0.5 teaspoon salt
1 cup cold shortening
6 tablespoons ice water, or as needed
0.5 cup unsalted butter
3 tablespoons all-purpose flour
0.5 cup white sugar
0.5 cup packed brown sugar
0.25 cup water
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1/3 cup butter
0.5 cup firmly packed brown sugar
1 cup chopped pecans
8 Granny Smith apples – peeled, cored and thinly sliced

Steps

Whisk 2 ½ cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than needed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie plate with wax paper. Line a baking sheet with aluminum foil.
Melt ½ cup butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in white sugar, ½ cup brown sugar, ¼ cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat; simmer until filling is slightly thickened, about 3 minutes.
Melt ⅓ cup butter in a separate saucepan over low heat. Add ½ cup brown sugar; whisk until smooth, about 2 minutes. Stir in pecans; spread pecan mixture evenly into the wax paper-lined pie plate.
Roll out 1 dough ball; place over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out remaining 1 dough ball; place over apple filling. Crimp top and bottom crust edges together. Cut several small slits into top crust to vent. Place pie plate on the prepared baking sheet.
Bake in the preheated oven until crust is golden brown, about 1 hour.
Remove pie from oven; cool slightly, 5 to 10 minutes. Place a serving plate gently over pie; carefully flip to invert, being careful not to come in contact with molten sugar. Peel off wax paper; cool 1 hour.