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To make crust:
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Dice the butter and return to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
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Cut the dough in half. Roll each piece on a well floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Makes two crusts.
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To make pie:
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Preheat oven to 375 degrees. Coat a 10-inch deep dish pie plate with nonstick cooking spray and line it with waxed paper. Also coat the waxed paper with cooking spray.
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In a small bowl, combine 4 tablespoons melted butter, the brown sugar, and pecans. Mix well and spread evenly over the bottom of the pie plate. Place one pie crust in pan, pressing the crust firmly against the nut mixture and the sides of the plate; set aside.
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In a large bowl, combine the granulated sugar, flour, cinnamon, and the remaining 2 tablespoons butter (melted); mix well. Add apples, toss, and spoon into pie crust.
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Place second pie crust over the apple mixture. Trim and fold the edges together to seal. Using a knife, cut four 1-inch slits in the top crust.
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Bake for 1 hour, or until crust is golden. Carefully loosen the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper and allow to cool slightly to serve warm, or allow to cool completely before serving.
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*When baking place cookie sheet on bottom over rack to catch any juice that may leak.
