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3 cups all-purpose flour, plus more for flouring

1 tsp cinnamon

1 tsp salt

½ tsp nutmeg

1 ½ sticks salted butter, cut into pieces

¾ C shortening

1 tbsp. distilled white vinegar

1 egg, lightly beaten

6 to 7 cups peeled and sliced Granny Smith apples

½ lemon, juiced

½ C sugar

¼ C all-purpose flour

¼ tsp salt

1 ½ sticks unsalted butter

½ C all-purpose flour

1 C packed brown sugar

½ C quick oats

¼ tsp salt

½ C pecans, chopped

½ jar or more caramel topping

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1. Make the crust: Note – only half of this will be used. Mix the flour, cinnamon, salt and nutmeg in a bowl.

2. Add the butter and shortening. Work the butter into the flour until the mixture resembles tiny pebbles.

3. Add the vinegar, egg and 5 tbsp. cold water and stir until just combined.

4. Form 2 equal sized balls. Place each in a large plastic bag – do not seal yet. Slightly flatten with a rolling pin. Now seal the bag and place in the freezer for 15 to 20 minutes.

5. Preheat the oven to 375°.

6. Remove 1 bag of dough from the freezer, remove from bag and place on a floured

   surface. Roll the dough out starting at the center and working out. Lift the pie crust into

   a 9 inch pie pan and unroll it. Gently press the dough against the corner of the pan and

   trim off excess. Then tuck the dough under the edges and go around the pie pan pinching

   the dough to crimp the edge.

7. Make the filling: In a bowl mix the apples, lemon juice, sugar, flour and salt. Set aside.

8. Make the crumb topping: Cut the butter into the flour with a pastry cutter, and then add

   in the brown sugar, oats and salt.

9. Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour,

   covering the edge of the crust with foil if it starts to brown too quickly. After an hour,

   sprinkle the chopped pecans over the pie and bake for another 5 minutes.

10. Remove the pie from the oven and pour caramel topping over the top. Allow to cool

slightly before serving.