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1
Preheat the oven to 350 degrees F.
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2
In a large saute pan, melt the butter.
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3
Add the apples and saute for 2 minutes.
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4
Add the sugars, lemon juice and flour.
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5
Continue to saute for 2 minutes.
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6
Season the apples with nutmeg, cinnamon, and salt.
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7
Mix thoroughly and remove from the heat.
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8
Mix in the pecans.
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9
Cool the mixture.
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10
Lightly dust a surface with flour.
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11
Cut the dough in half.
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12
Roll out each half to 12 inches in diameter and about 1/8-inch thick.
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13
Fold 1 circle of dough in fourths.
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14
Carefully lift the dough and place in a 10-inch deep-dish pie pan.
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15
Unfold the pie dough and spoon the apples into the pie shell.
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16
Place the second round of dough over the apples.
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17
Using a sharp knife cut away the excess dough.
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18
Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
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19
With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough.
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20
Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.
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21
Pie Dough:.
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22
Sift the flour, sugar, and salt into a large bowl.
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23
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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24
Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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25
Add more water as needed just until the dough comes together, being careful not to over mix.
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26
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
