Heat oven to 350°. Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in nuts and coconut. Reserve ½ cup crumb mixture for topping. Press remaining mixture into the bottom of a greased 9x13-inch pan. Bake for 12 to 15 minutes or until lightly browned. Filling: Beat cream cheese, sugar, eggs and vanilla until smooth. Spread over crust. Spread pie filling on top. Sprinkle with reserved crumbs; sprinkle additional chopped walnuts on top, if desired. Bake for 15 minutes more. Cool. Refrigerate before serving. Yields 20 servings.