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1
Blend flour, sugar, and salt in processor 5 seconds.
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2
Add butter.
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3
Using on/off turns, blend until butter is reduced to small pea-size pieces.
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4
Add 4 tablespoons orange juice.
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5
Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic and chill at least 1 hour.
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8
DO AHEAD: Can be made 1 day ahead.
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9
Keep chilled.
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10
Roll out dough on floured surface to 14-inch round.
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11
Transfer to 10-inch-diameter glass pie dish.
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12
Cut off all but 1/2 inch of dough overhang.
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13
Fold dough edge under and crimp decoratively, forming high-standing rim.
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14
Freeze 10 minutes.
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15
DO AHEAD: Can be made 1 day ahead.
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16
Cover and refrigerate crust.
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17
Brush inside of crust with enough beaten egg white to coat.
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18
Preheat oven to 350F.
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19
Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil.
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20
Boil 1 minute, whisking constantly.
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21
Remove from heat.
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22
Arrange apples, rounded side down, in syrup.
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23
Bake 15 minutes; turn over.
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24
Bake until just tender, about 20 minutes longer.
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25
Transfer apples to paper towels to cool slightly.
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26
Whisk syrup in skillet until smooth.
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27
Cool slightly and reserve.
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28
Maintain oven temperature.
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29
Mix sugar, flour, and salt in small bowl.
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30
Place eggs in medium bowl.
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31
Gradually whisk in reserved syrup from apples.
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32
Add corn syrup, vanilla, and sugar mixture; whisk until smooth.
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33
Stir in pecans.
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34
Pour filling into crust.
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35
Arrange apples, rounded side up, atop filling.
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36
Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes.
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37
Transfer to rack and cool completely.
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38
DO AHEAD: Can be made 1 day ahead.
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39
Cover loosely with foil and let stand at room temperature.
