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Directions

Combine first five ingredients in a bowl. Cut in the butter until combined. Place on a parchment paper cookie sheet and bake at 350 until browned, about 20-25 minutes.
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out disk of dough big enough to fit into a pie plate, trim the edges to about 1 inch overhang. Fold under and crimp edges. Poke bottom with fork. Cook crust for 15-20 minutes or until browned. Set aside.
Cream Filling: Combine the sugar, cornstarch, egg yolks, and half-half together in a heavy saucepan. Cook until filling is thick and bubbly, about 4-5 minutes over medium-high heat. Having a heavy sauce pan is critical in not scorching your filling. Remove thickened filling and run it through a fine mesh sieve, catching strained filling in another bowl. Add the butter and vanilla and stir until melted and combined. Place plastic wrap directly on top of filling and set aside to cool, about 30 minutes.
Apple Filling: In a heavy pan over medium heat, bring 1 cup of cider and sugars to a boil. Meanwhile make a slurry using the cornstarch and reserved ¼ cup cider. Add to boiling cider and cook until thickened. Remove from heat and set aside. In a skillet or heavy pan, place apples, lemon juice, ½ cup cider, butter, and spices. Cook until tender-about 6-10 minutes. Off heat add the Karo syrup and mix together. Cool for about 15 minutes.
Assembling pie: Place apricot preserves in a microwave safe bowl and heat until warm and melted. Turn cream filling into the pie shell. Place apple mixture on top of the filling and then spread the apricot preserves on the apple slices. If using, top with whipped cream and sprinkle with nuts or crumb topping.