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

Add the cold butter and shortening into the flour mixture and mix on slow speed until a pea-sized crumble texture is achieved about 3-4 minutes.

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

Transfer the pie dough onto a floured working surface and divide the dough in half and shape each piece into a ball and slightly flatten it into a disc about 1 inch in thickness.

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

Knead 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 pea-sized crumble like consistency.

Pour in the ice-cold 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.

Divide the dough in half and shape each portion into a ball then flatten to about 1 inch, wrap in plastic and refrigerate for 90-120 minutes before using.

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

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

Pour in the chilled 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.

Divide the dough into two equal parts then shape each portion into a ball, then flatten the dough into a 1-inch disc,

Firmly wrap the pie dough tightly with plastic, and refrigerate for about 1 1/2 to 2 hours.

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

Lightly flour a working surface, carefully roll the pie dough out beginning from the middle of the dough outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.

Gently transfer the pie dough into a round 9X2 inch deep pie dish.

Carefully tuck and press in the dough using your fingers then trim off the excess overhang dough along the outer edges with a pairing knife.

Place the pie dough back into the refrigerator for about 30 minutes. In the meantime prepare the apple filling followed by the lattice strips.

Cut the apples into 1/4 thickness then add them into a large bowl.

Add the brown sugar, flour, cinnamon, allspice, and vanilla extract and mix them together using a spatula.

Remove the pie crust from the refrigerator and fill it with the apple filling right to the top of the pie dish.

Set aside and prepare the lattice.

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

Remove the other portion of the pie dough from the refrigerator and gently roll out the dough to 12 inches in diameter.

Using an expandable pastry cutter, pizza roller, or knife, cut 10 long strips at about 1 inch each in width. You can use a ruler to guide you while cutting to ensure the strips remain straight and even.

Start by laying 5 strips of the pie dough spaced apart from each other over the top of the filled pie. Longer strips go onto the center and shorter strips along the sides. You will be left with 5 extra strips to add in between on the side.

Completely fold back every other strip, three of them so that it’s falling off the edge of the back of the pie.

Lay one of the extra 5 strips horizontally on top. Technically it will be perpendicular to the bottom 2 strips.

Lay back over the 3 folded strips over the top of the perpendicular strips.

Fold back the 2 opposite vertical strips and place another extra strip perpendicular on top of the bottom strips.

Again unfold the opposite vertical strips back over the perpendicular strip. You should now see the lattice woven pattern begin to form.

Repeat the same steps with the strips with the remaining four strips by putting them over and under each other until the lattice is complete.

Pinch the excess dough along the edges with the bottom pie crust to seal the seam, then crip or flute the edges.

Refrigerate pie for 30 minutes to firm up the crust and lattice.

Remove the unbaked pie from the refrigerator and brush the top with egg or milk (optional).

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

Reduce the oven heat to 175°C (350°F) with the pie inside and continue to bake for an additional 40-45 minutes or until the top is golden brown.

Remove pie from the oven and let it cool at room temperature for at least 3 hours.

Serve with a scoop of vanilla ice cream and enjoy!