Instructions: Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine and the shortening into the dry ingredients until the mixture resembles coarse meal. Add water, 1 tablespoon at a time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least 30 minutes.

Heat the oven to 375 . Peel the apples and cut into thin slices. Toss with the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1 tsp cinnamon and the nutmeg.

Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture until crumbly. Add pecans.

Roll out the chilled dough on a floured work surface and fit into 9 inch pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to firm. Fill the pie shell with the apples and sprinkle the crumb mixture over the top. Bake until the crust is golden and the filling bubbles. 60-70 minutes. Cover loosely with foil if the topping browns to quickly.

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