To make the pie crust, In a large bowl combine the flour, sugar and salt. Add the cold diced butter and rub with your fingers (or a pastry blender) until coarse crumbs form. Add the vegetable shortening and rub with your fingers (or pastry blender) as well, until the mixture resembles coarse crumbs the size of peas. Add the ice water, 1 tablespoon at a time, mixing until the dough comes together. It should be slightly sticky. Form it into a ball and wrap tightly with plastic wrap, shaping it into a disc. Chill in the fridge for at least 1 hour or overnight. (Can be frozen and saved for later!)

Preheat oven to 350°F.

Place the peeled and sliced apples into a large bowl. Add in the sugars, cornstarch, spices, salt, lemon zest and lemon juice. Toss to evenly combine. Set aside and roll out the dough.

Working with one piece at a time, place the chilled dough on a lightly floured work surface. Roll out into a large circle about a quarter of an inch thick. Carefully transfer the rolled dough into a 9-inch pie dish, trimming off the excess dough and leaving about 1 inch of dough to hang over. Fill the pie with all of the apples (draining off the liquid). Dot with the cubed unsalted butter.

Roll out the second dough into a large circle, about a quarter of an inch thick, and trim off the rough edges. Carefully transfer the rolled dough on top of the apples, tucking the dough underneath the bottom crust. Fold and crimp the edges or seal with a fork. Brush liberally with egg white wash and sprinkle with raw sugar. Place on a baking sheet and bake for about 45 minutes to an hour or until bubbly and golden brown all around. Remove from oven and allow to cool down before cutting and serving. Will keep wrapped at room temperature for one day or in the fridge for about five days. Enjoy!