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1
Preheat oven to 400 degrees F.
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2
To prepare the piecrust, combine the flour and salt in a large mixing bowl.
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3
Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas.
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4
Sprinkle 6 tablespoons water over the flour, and gently toss with a fork.
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5
Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined.
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6
Divide the dough in half, and form each half into balls.
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7
Wrap each ball in plastic wrap and refrigerate.
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8
In a large mixing bowl toss the apples with lemon juice.
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9
Combine the sugar, flour, brown sugar, cinnamon, and nutmeg.
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10
Add the apples and toss until completely coated.
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11
Set mixture aside.
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12
On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
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13
Transfer the apple mixture into the pastry lined pie plate.
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14
Cut the butter into small cubes and add to the apple mixture.
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15
For the top crust, roll out remaining dough, place on top, and seal and flute the edge.
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16
Cut slits on top crust to allow steam to escape.
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17
To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie.
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18
Cover pie with foil to prevent over browning, and bake for 25 minutes.
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19
Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
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20
Serve warm with ice cream or just plain.
