In a large bowl, combine the flour and salt. Add the shortening and cut it in until the dough resembles giant peas. Add the pecans and mix to blend. Sprinkle cider on the dough a drop at a time and mix gently until the dough holds together. Divide the dough into two balls. Roll out each ball on a lightly floured surface until it forms a circle about 1/8-inch thick and 2 inches wider than a 9-inch pie plate. Place the bottom piecrust in the pie plate; trim the dough so that 1/2 inch extends beyond the rim.
7 firm, juicy, tart apples, peeled, cored, and sliced
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
1/2 cup raisins
1/2 cup diced candied fruit
1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into bits
Preheat the oven to 425°F. In a large bowl, combine the apples with the spices, sugar, raisins, candied fruit, and lemon juice and toss gently to coat. Spoon the filling into the piecrust. Distribute the butter on the filling, then add the piecrust top. Pierce the top crust with a fork several times.
1 egg yolk
cinnamon, to taste
sugar, to taste
In a small bowl, whisk the egg yolk, then brush it on the piecrust. In a small bowl or jar with a lid, combine the cinnamon and sugar, mix or shake, then sprinkle it on the pie.
Bake for 50 to 60 minutes, or until golden.