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Special equipment: a pastry cutter
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For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl.
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Add the butter and vegetable shortening.
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Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles.
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Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
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Form 2 equal-sized balls.
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Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later.
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After flattening, seal the bag tightly.
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Place in the freezer for 15 to 20 minutes to chill.
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Preheat the oven to 375 degrees F.
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Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface.
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Roll the dough starting at the center and working outward.
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Be gentle and patient; it'll take a little time to get the dough completely rolled out.
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If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it.
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When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it).
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Gently press the dough against the corner of the pan and tear off any excess dough.
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Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
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For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt.
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Set aside.
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For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in brown sugar, oats and salt.
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Add the apples to the prepared pie shell and top with the crumb topping.
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Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly.
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After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
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Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top.
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Allow to cool slightly before serving--or don't if you can't wait!
