After this traditional pie is golden brown, top it with an oh-so-sweet pecan glaze for a dessert that is simply irresistible.
Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer to 9-inch pie plate.
In large mixing bowl, stir together granulated sugar, cornstarch, and cinnamon. Add apple slices. Toss gently until coated. Spoon filling into the pastry-lined pie plate. Dot with the 2 tablespoons butter or margarine.
On floured surface, roll out remaining pastry to a 12-inch circle. Cut slits in pastry to let steam escape. Place pastry on filling. Trim top crust 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until crust is golden.
In a small saucepan, combine brown sugar, pecans, and butter or margarine. Bring to boiling, stirring occasionally.
Remove pie from oven. Place pie in a shallow baking pan. Pour praline sauce over hot pie (sauce may run down over edge of pie plate onto baking pan). Return to the oven, and bake pie for 5 minutes more. Remove from oven and cool in pan on a wire rack. Makes 8 to 10 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 ablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.