Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.

The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.

Make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.

When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.

On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.

In a medium bowl, beat the eggs slightly with a wire whisk. Beat in the remaining filling ingredients. Pour the filling over your pie crust.

Bake at 350 for 60 minutes.

While pie bakes, make the praline: Line a baking sheet with parchment paper. Brush with a bit of vegetable oil.

In a small saucepan, stir the sugar and 1 Tablespoon water and bring to a boil, swirling until it is amber colored (about 6 minutes). Stir in the almonds and salt. Pour almond mixture onto the baking sheet spreading thin with a spatula. Let cool completely.

Coarsely chop the amaretti (I put them in a large zip plastic bag and crush them into large pieces). Coarsely chop or break the praline.

Cool pie for 30 minutes. Refrigerate 4 hours or until chilled.

When pie is chilled, sprinkle the amaretti and almond praline on top.