How to Make It
In a large bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse meal. Add the water and gently mix to form a dough. Pat the dough into a disk and wrap in plastic. Refrigerate until very firm, about 1 hour.
Preheat the oven to 375°. On a lightly floured surface, roll out the dough to an 11-inch round. Transfer it to a 9-inch glass pie pan and trim the overhanging dough to 1/2 inch. Fold the dough under, crimp the edge decoratively and refrigerate until firm.
In a bowl, using your fingers, rub the brown sugar into the flour until blended. Work in the softened butter until the mixture is crumbly.
In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt. Add the melted butter and then the cornstarch mixture and stir well. Spoon the apple filling into the chilled pie shell. Sprinkle the crumb topping over the apples, then sprinkle the pecans on top.
Bake the pie for about 50 minutes, or until browned on top and bubbling around the edges. Transfer to a rack and let cool slightly, then serve warm.