Put flour, sugar, and salt in a food processor.

Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.

Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!

Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.

Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.

Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Preheat oven to 375F degrees.

In a small bowl, using a fork, mix together brown sugar, butter, flour, cinnamon, and chopped pecans until crumbly. Set aside.

In a large bowl, mix together the sliced apples, sugar, flour, nutmeg, and ground cinnamon.

Bake prepared pie crust for 10 minutes. Sprinkle chopped pecans onto bottom of pie crust. Spoon apple filling into pie crust and dot with butter. Sprinkle crumble topping on the top of the apple filling.

Bake 45- 50 minutes. Let cool for 10-15 minutes before serving.

Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!