Instructions

1. In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for lattice top.
2. On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
3. In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.
4. On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.
5. Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
6. Bake in preheated 375°F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.