Measure out the flour, sugar and salt and place in your food processor. Pulse a few times to mix together.
Dice the cold butter and shortening and place in the food processor. Pulse about 10 times just until the butter is about ½ inch in size.
Measure out a ½ cup of cold water and add a couple of ice cubes to keep it as cold as possible while working with it. Turn the food processor on and add the water with the processor running (without the ice.) As soon as the dough forms into a ball, turn the food processor off.
Dump the dough onto a floured surface and form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before using. (Dough can be frozen at this point for later use.)
Apple Pie
Peel and slice the apples to about a ¼ inch in size. Place in a large bowl and set aside.
In a small sauce pan, add the butter, sugars, flour and water. Turn the heat on medium-low and start whisking as soon as the butter begins to melt. Once the butter has fully melted, higher the heat while whisking and bring to a boil. Keep whisking for about a minute then lower the heat and let simmer for 2-3 more minutes until thickened. Turn off the heat and whisk in the spices and salt.
Pour the butter and sugar mixture on top of the apples and mix to coat evenly.
Divide the pie crust into two balls, using about 2/3 of the dough for one ball and the remaining for another smaller dough ball. Wrap the smaller dough ball and put back in the fridge.
Roll the large dough ball into a circle about 12 inches in diameter. Using your rolling pin to help you hold the dough, place the crust into the pie pan. Using a small knife, trim any crust hanging over the edges and set aside.
Spoon the apple filling into the pie pan, juices and all. Using the smaller chilled pie dough and any extra dough you cut off the edges, roll into a large circle. Using the pastry wheel, cut 1 inch slices. You are going to need 8 slices so reroll remaining dough and cut until you have 8.
Lay out 4 parallel slices about ½-1 inch apart. Fold back 2 of the strips, the first and third. Place 1 long strip on the side going over two the strips. Place the two folded strips on top the long strip.
Fold back the second and fourth strip and lay down another strip about ½ to 1 inch apart from the side long strip. Place the two folded strips on top. Repeat until lattice weave is complete. Using a knife, trim the edges and pinch the sides to secure the filling.
Preheat the oven to 350 degrees. Whisk the egg and lightly brush the entire top of the pie with the egg-wash. Bake the pie for 55 minutes to one hour until apples are soft and tender.
Let cool for at least 15 minutes before cutting into. Serve with vanilla ice cream.