Crust
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
5 tablespoons cold whole milk

Filling
5 Granny Smith apples (about 1 3/4 pounds total), peeled, cored, cut into 1/4-inch-thick slices, slices cut crosswise into thirds
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 cup dried Bing cherries
1/4 cup (packed) dark brown sugar
1/2 teaspoon vanilla extract

Powdered sugar
apple, dried, cherry

Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
2 cups (packed) golden brown sugar
1 1/2 cups vegetable oil
1 cup sugar
3 large eggs
4 teaspoons vanilla extract
3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)

1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
apple, cake, caramel

Topping
1 1/2 cups all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces
1 cup sliced almonds (about 4 1/2 ounces)

Filling
3/4 cup sugar
3 tablespoons all purpose flour
1 tablespoon grated lemon peel
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
apple, almond, crisp