Caramel Pecan Apple Tart

Combine flour and salt in a bowl, whisking them together until well incorporated. Add shortening using two knives or a pastry blender and continue blending until the mixture has a coarse, crumbly texture. Gradually add ice water, stirring with a fork until the dough comes together and has a moist consistency. Be cautious not to add too much water, as this can lead to an overly wet dough.

Divide the dough into two equal portions and shape each portion into a ball. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and firm up.

Preheat your oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper, ensuring the paper is evenly spread and smooth.

Melt 1/2 cup of unsalted butter in a saucepan over medium heat. Add 3 tablespoons of flour and stir until the mixture forms a smooth paste. Gradually add 1/4 cup white sugar, 1/2 cup brown sugar, and 1/4 cup water, stirring until the mixture comes to a boil. Introduce vanilla extract, cinnamon, and nutmeg into the saucepan, stirring constantly to prevent scorching. Continue cooking until the filling mixture thickens slightly, approximately 3 minutes.

Melt an additional 1/3 cup of butter in a separate saucepan over low heat. Whisk the butter until it's smooth, then add 1/2 cup brown sugar and continue stirring until well combined. Introduce pecans into the saucepan, blending them evenly with the sugar mixture.

Spread the pecan mixture evenly across the lined pie pan. Roll out one of the chilled dough balls and place it over the pecan mixture, pressing gently to adhere. Toss your choice of apples with the filling mixture and pour them into the pie plate. Roll out the second dough ball and place it over the apple filling, pressing gently to seal the edges. Crimp the bottom and top crusts together using a fork or your fingers, creating a decorative border. Cut several small slits into the top crust to allow steam to escape during baking.

Place the pie on a foil-lined baking sheet and bake in the preheated oven until the crust is golden brown, approximately 1 hour.

Remove the pie from the oven and allow it to cool slightly for 5-10 minutes. Carefully place a serving plate over the pie and flip it onto its side, being cautious not to touch the warm filling. Peel off the waxed paper and allow the pie to cool completely for 1 hour before serving.