Estate of Mind MacTamara's Orchard Apple Pie

MacTamara’s Orchard Apple Pie
Crust—
2 cup flour
1 tsp salt
¾ cup shortening
¼ cup water
In a bowl combine flour, salt, shortening and water. Mix well to form a soft dough. Roll to fit a 9-inch lightly greased pie pan. Take scraps and make a rope or braid trim for edges of pan. Attach with warm water or egg wash.
Filling—
9 cups Wolf River and Lodi apples, peeled and sliced
2 tsp flour
¼ tsp cinnamon
¼ tsp nutmeg
Mix all together. Put in pie shell.
Topping—
1 cup caramel apple dip
¾ cup flour
½ cup sugar
½ tsp cinnamon
1/3 cup unsalted butter
½ cup chopped pecans
Drizzle caramel dip over the pie. In a small bowl combine flours, sugar and cinnamon. Cut in the butter. Add the pecans. Sprinkle topping over the filling. Bake at 375 for 55-65 minutes. Tent with foil if the pie browns too quickly. Remove from oven. Serve warm with praline ice cream.