1

Prepare crust: Blend flour, sugar and salt in food processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 T. ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.

2

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

3

For filling: Whisk filling ingredients in a large bowl. Pour into crust. Bake until filling is set, about 55 minutes.

4

Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely.