In the bowl of a food processor, add flour, sugar, salt, butter and vegetable shortening. Pulse until you have pea-sized pieces of butter. Add cold water 1 tablespoon at a time until dough comes together. Dump onto a piece of plastic wrap, seal and refrigerate for 1 hour.

Preheat your oven to 375°F.

Add all of the Crumble ingredients to a bowl and stir. Set aside.

Peel and dice apples, add to a large bowl. Add the lemon juice immediately so that the apples don’t oxidize. Add in the rest of the filling ingredients and mix well.

Cut the crust dough in half. Roll out the bottom crust and add to a 9.5in pie pan. Roll out the top part of the dough and cut the lattice strips.

Add the filling to the prepared pie pan. Placed the strips in a lattice formation on top. Placing them wider than normal. In a small bowl, whisk 1 egg with 2 tablespoons of water. Brush the lattice strips and any exposed crust with egg wash. Into the empty areas of the lattice, add the crumble topping.

Place the pie pan onto a baking sheet to catch any spillage while baking. Bake for 1- 1 1/2 hours. Note: once the crust has reached it’s ideal golden color, cover with aluminum foil to prevent burning. This will give the apples an opportunity to cook thoroughly. You should see bubbling inside the pie all the way to the center.

Tip: To prevent a soggy, bottom crust, preheat the baking sheet on a pizza stone and place the pie on top of that.