Heat oven to 425°. Place flour and salt into mixing bowl. Cut in shortening. Mix in water with fork or pastery cutter, 1tbls at a time until flour is moist. Divide pastery into two balls. Shape each on floured surface of #1181 Easy Pie Crust Shaper Note (add extra flour if needed with #2142 Hand Held Sifter) Place one pastery into #1179 Perfect Pie Crust Pan Mix filling ingedients, except butter, in the large #1175 Mix & Measure Set Place filling in pie pan pastery and dot with butter. Cover with top pastery crust and slit top. Place #2143 Pie Crust Shield over crust to prevent burning and then place on #2145 Oven Spill Tray to keep your oven clean. Bake 30 minutes, remove pie crust shield and continue baking another 15 minutes or until crust is brown.
Cut pie into slices using #2147 Cut and Serve Spatula. Drizzle each piece with carmel sauce, sprinkle with nuts and using #1168 Steel Ice Cream Scoop serve with a scoop of vanilla ice cream. Don't forget to use #1180 Pie Savers to keep the remaining pie fresh and the filling from running out. Enjoy!