Caramel Apple Pie
Makes 10 servings.

Ingredients:

• 3 - cups all-purpose flour
• 1 - teaspoon. salt, divided
• 3/4 - cup vegetable shortening
• 1/4 - cup chilled butter, cut into pieces
• 1/2 - cup ice water, plus 2 tablespoons
• 5 - large Granny Smith apples, peeled and cored
• 1 - cup granulated sugar
• 3 - Tablespoons quick-cooking tapioca
• 2 - Tablespoons lemon juice
• 1 - Tablespoon ground cinnamon
• 1 - large egg
• 3 - Tablespoon heavy cream
• 1/2 - cup packed dark brown sugar
• 1/4 - cup unsalted butter
• 1/2 - cup pecan halves
• whipped cream

Directions:

Pie dough

1. In a large bowl sift in the flour and 1/2 teaspoon salt. 
2. Cut in shortening and chilled butter until mixture is coarse and mealy. 
3. Sprinkle in ice water; lightly knead until dough forms a ball. 
4. Divide ball in half. 
5. Place in plastic bag and chill at least one hour, or overnight.
6. Butter and flour a 9-inch glass pie plate. 
7. Roll out half the dough to 1/8-inch thickness and line the plate, being sure to press the dough into the sides and the bottom.

Filling

1. Chop the apples into small pieces. 
2. (The apples should measure about 9 cups chopped.) 
3. Place the apples in a large bowl, add the sugar, tapioca, lemon juice, cinnamon, and 1/2-teaspoon salt, and toss gently. 
4. You want to thoroughly coat consistently. 
5. Set aside until the juices begin to run, about 10 to 15 minutes.

Egg glaze

1. In a small bowl, beat together egg and 1 tablespoon cream until well blended to make a glaze, and brush some of the egg glaze over the outer edges of the bottom crust.
2. Pour apple mixture into the pie shell, pressing down gently.

Top Pie Dough

1. Roll out the remaining dough to 1/8-inch thickness. 
2. Place over the filling and seal the edges by gently pressing together. 
3. Trim any excess dough with kitchen scissors or sharp knife and flute edges. 
4. Brush the remaining egg glaze over the crust and top. 
5. Using a sharp knife, cut and remove a circle the size of a quarter from the center of the top crust. 
6. Cut 5 or 6 slits in a spoke pattern, beginning half an inch from the outside edge. 
7. Refrigerate 30 minutes before baking.

1. Bake 15 minutes, or until the top is golden brown. 
2. Reduce heat to 325° F., and continue baking until juices are thick and bubbly, 1 hour to 1 hour and 10 minutes. 
3. If edges of pie appear to be browning too quickly, cover the outer edges of the pie with strips of aluminum foil.

Caramel Topping

1. In a small saucepan, add brown sugar, unsalted butter and 2 tablespoons cream. 
2. Bring to a boil over high heat. 
3. Reduce heat and simmer, uncovered, for 2 minutes. 
4. Remove from heat and stir in the pecan halves. 
5. Spoon over top of pie crust and coat entirely. 
6. Caramel will drop over edges, creating an “icicle” effect. 
7. Cool pie on rack. 
8. Top each slice with whipped cream before serving.