Make the crust: Sift together the flour, sugar ans salt in a large mixing bowl. Add butter and shortening to coat the fats with flour. Using a pastry blender or two kiniver of a fork, cut the fats into the flour until the mixture resembles a coarse meal with some pea-sized particles. Add the ice-water, 1 tablespoon at a time until the mixture has wnough water; gather some in your hand and press it to see if it will hold together. If not, add more water, a teaspoon at a time. Too much liquid will toughen the dough.
Gather the dough against the side of the bowl and divide it into two and form into balls then flatten it into 4-5 inch disks. Cover with plastic wrap and chill for at least 30 minutes..meanwhile
MAKE THE FILLING: Cut the apples into quarters ( but I do mine in thin slices). Combine the sugars, cornstarch, cinnamon and nutmel in a small bowl. Set aside. Do not add to the fruit yet, it'll make the filling too watery if you do at this stage.
ASSEMBLE THE PIE: Preheat oven to 400 degrees. Position oven rack to lower third; butter a 9-inch glass pie plate.
Roll one pastry disk into a 13-inch circle and line the pie plate with it. Brush with a thin layer of egg wash onto the bottom and sides of the dough ( I sometimes skip this step).
Toss the sugar mixture through the apples and pour it into the pie plate, formin it into a snug mound in your hands. Dot the pie with butter, trim the dough with scissors leaving a 1/4 overhang.
Roll out the other pastry disk into a 13-inch circle and place it on top of the apples, trim the dough; to seal the edge you can dip a fork into flour and press it on the edge f the dough ( you can do whatever design you want here, you can leave a 1/2 inch overhang for the top crust dough and tuck it under the bottom and make fluted design).
Prick the top of the dough to allow steam to escape during baking and lightly brush the top with either milk, cream, egg wash or even just plain water and spinkle it with cinnamon-sugar mixture.
To prevent the edge from burning, cover the edge of the pie with aluminum foil bands. Set the pie in the oven, halfway through baking, place drip pan below on the rack below. Bake for 45-50 minutes. Remove the foil band from the edge and continue to bake for 10-15 minutes. The pie is done when the juices begins to bubble through the top crust and edge and the bottom crust become golden brown. Cool at least 4 hours before serving.
Keeps for one day at room temperature; 5 days in the fridge covered.