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1
Combine flour, butter, sugar and shortening in food process and pulse just until mixed. Slowly add the water until dough comes together. Divide dough in half, form each into a disk, wrap and chill for at least one hour.
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2
Once dough is chilled roll out one disk on a lightly floured surface to about 12 inches or large enough to fit a 9 inch pie plate. Fit the dough into pie dish. Trim the edge if necessary and roll it underneath along the rim of pie plate; crimp to secure.
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3
Preheat oven to 375 degrees. Line the pie shell with a tin pie plate or tin foil and weigh it down with pie weights or beans. Bake for 20 minutes or until edges are lightly golden. Remove and cool.
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4
Peel, core and slice apples into quarter inch pieces. Whisk together water and potato starch in a large, heavy bottomed pot. Add the rest of the ingredients and stir to combine. Bring to a boil over medium-high heat; lower to a simmer and cook until apples are tender, about 5 to 8 minutes. If mixture looks dry add a bit more water. Remove from heat and cool before filling pie.
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5
Preheat oven to 375. Roll the other disk of dough to about 11 inches. Fill shell with apple filling and brush egg wash over edge of the crust. Carefully cover with the second round of dough, trim if necessary. Tuck the top dough around the crimped edge of the bottom crust. Cut out a small circle with a pastry tip or otherwise vent the top crust with a sharp knife: brush with egg wash.
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6
Bake on a cookie sheet for 25 to 35 minutes or until crust is golden and juices are bubbling. Cool pie completely before icing.
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7
For icing, combine confectioners' sugar, milk and vanilla extract in a large bowl and whisk until smooth. Coat the top of the pie with a spatula and let harden for 5-10 minutes before slicing.
