Cranberry-Apple Pie with Pecan Shortbread Crust

Prepare the cake: preheat the oven to 350 °. Bake the pecans in a single layer in a shallow pan for 4-5 minutes or until lightly browned and fragrant, stirring in the middle. Allow to cool completely (about 20 minutes).Meanwhile, beat the butter on medium speed with an electric mixer for 1 minute or until creamy; add the powdered sugar, beating well. Gradually add the flour, whisking on low speed, until the mixture is no longer crumbly and begins to roll into a ball. Add the pecans. Form one-third of the dough into an 8-inch-thick log; wrap in plastic wrap and refrigerate until ready to eat. Squeeze the remaining dough onto the bottom and top sides of a 9-inch spring-loaded pan. Cover and cool the cake.Prepare the filling: Peel the apples. Cut into 1/4-inch-thick chunks. Combine the apples and the following 4 ingredients. Spoon the mixture onto the prepared cake. Drizzle with melted butter.Cut the remaining piece of dough into 8 (1-inch) pieces. Carefully shape each piece into a 6-to 8-inch-thick string. Lightly press each tortilla until it is flattened into strips. Arrange the strips in a grid pattern on top of the filling.Bake at 350 ° C for 1-10 minutes or until the juice thickens and bubbles, the crust is golden brown, and the apples are tender when pierced with a long wooden stick. Cover the last 30 minutes with foil to avoid browning. Cool completely in the pan on a wire rack. Remove the sides of the mold.