Mixing Machine Method – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.

Add the butter and shortening and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.

Add in the ice-cold buttermilk or water and mix on slow just until the pie dough comes together.

Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.

Wrap the dough in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.

Knead The Dough By Hand – Mix together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.

With a pastry cutter or fork, incorporate the butter and shortening by cutting it into the flour mixture until it resembles a crumble like consistency.

Pour in the ice-cold buttermilk or water and mix using a spatula until the dough clumps together.

Transfer the pie dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.

Shape the dough into a ball then flatten to about 1 inch, wrap in plastic and refrigerate for 90 minutes before using.

Food Processor Method – Add the flour, sugar, and salt and pulse twice.

Add the butter and shortening and pulse until a crumble is formed.

Pour in the buttermilk or water and pulse until the pie dough begins to clumps up.

Transfer the pie dough onto a floured surface and knead together until dough is developed.

Round into a ball, then flatten to 1 inch, wrap tightly with plastic and refrigerate.

Roll The Pie Dough – Remove the chilled pie dough about 20 minutes before rolling out.

On a lightly floured surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.

Carefully transfer the pie dough onto a 9X2 inch round deep pie dish.

Tuck and press in the dough using your fingers then flute or crimp the edges.

Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.

Add the sliced apple, orange juice, sugar, cinnamon, allspice, vanilla extract into a large bowl and mix together using a spatula.

Sprinkle the cornstarch or flour onto the top and mix together coating the apple mixture.

Set aside until ready to use.

In a large bowl, add the all-purpose flour, rolled oats, maple or honey syrup, sugar, and salt and mix together using a spatula.

Add in the melted butter into the mixture and mix together using your hands or spatula until well combined. Set aside.

Preheat the oven to 205°C (400°F) and set the rack to the middle position.

Add the apple filling into the pie crust followed by the crumble topping.

Place the pie dish onto a baking pan and bake for 20 minutes.

Reduce the oven heat to 175°C (350°F) and continue to bake for additional 30-35 minutes.

Remove the apple crumble pie from the oven and cool it at room temperature for at least 2-3 hours.

Serve and enjoy with ice cream or whipped cream.