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1
Whisk together the flour and salt in a large bowl.
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2
Add the shortening and butter and toss with your fingers until well coated in the flour mixture.
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3
Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces, about 4 to 5 minutes.
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4
Drizzle in 6 tablespoons of the ice water and the lemon juice and mix just until the dough comes together.
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5
(Add the last 2 tablespoons of ice water if its too dry, but dont overwork the dough or it will become tough.)
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6
Divide the dough into 2 flat disks, one slightly larger than the other.
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7
Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
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8
Heat the oven to 450 degrees F and arrange a rack in the lower third.
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9
Place a baking sheet lined with aluminum foil on the rack.
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10
On a lightly floured surface, roll out the slightly larger disk of dough to about 12 inches in diameter and 1/4 inch thick.
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11
Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.
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12
Place both sugars and the flour, cinnamon, lemon zest, salt, and nutmeg in a small bowl and whisk until evenly combined; set aside.
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13
Peel, halve, core, and slice the apples about 1/8 to 1/4 inch thick and place in a large bowl.
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14
Sprinkle with the lemon juice and toss to combine.
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15
Add the sugar mixture to the apples and toss until evenly coated; set aside.
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16
Roll out the remaining disk of dough on a lightly floured surface to about 11 inches in diameter and 1/4 inch thick.
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17
Brush the overhang of the crust in the pie plate with a thin layer of the milk, half-and-half, or cream.
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18
Add the apple mixture, piling it slightly in the center.
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19
Scatter the butter pieces over the apples and cover with the top crust.
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20
Trim the excess dough of the top crust to leave a 1-inch overhang.
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21
Press together the edges of the bottom and top crusts to seal.
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22
Using your fingers or the back of a fork, crimp the dough to seal it tightly.
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23
With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center.
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24
Brush the top of the pie with the remaining milk, half-and-half, or cream and sprinkle with the coarse-grained sugar.
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25
Place the pie on the hot baking sheet and bake for 20 minutes.
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26
Reduce the oven temperature to 375 degrees F and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more.
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27
Remove from the oven and let sit on the baking sheet until the filling stops bubbling, then place on a wire rack to cool completely (at least 2 hours) before serving.
