Instructions: To prepare the pastry, in
a mixing bowl, stir together the flour, sugar and salt. Cut in the shortening and butter until the pieces are the size of small peas.

Sprinkle the water over the mixture, one tablespoon at a time, tossing with a fork until all is moistened. Divide the dough in half. Form each half into a ball. Cover; chill for at least 1 hour, or until the dough is easy to handle. Preheat oven to 375 degrees. On a lightly floured surface, roll out half of the pastry to form a 12-inch circle.

Fit it into a 9-inch pie plate. Trim even with the rim of the pan. For the top crust, roll out the remaining dough; set aside. For the praline mixture, combine the brown sugar, pecans, 1/3 cup flour and the melted butter. Mix well and set aside. In a large mixing bowl, combine the sugar, 3 tablespoons flour, cinnamon, lemon juice and salt. Add the apples and toss to coat. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with all of the caramels. Repeat the layers with the remaining apples and praline mixture. Cut slits in the top crust. Adjust the top crust. Seal and flute the edges. Brush the crust with the half and half, cream or milk. Cover the edge with foil. Bake for 25 minutes; remove the foil.

Bake for 20 to 25 minutes longer, or until the top is golden and the fruit is tender. Serve warm. Penny Halsey (ATBN65B).

Note: For a lattice-topped pie, make 1 1/2 recipes of the pastry. Use 1/3 for the bottom crust and 2/3 for the lattice.

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