Make the pie crust. This can be done a day in advance. You can also wrap the pie crust well and freeze it for up to 1 month. If frozen, let thaw in fridge 3-4 hours then let rest at room temperature for 5-10 min before rolling out.

Dice the chilled butter into small cubes, then freeze for 30 minutes or overnight. Measure the shortening and freeze it the same way.

Combine the flour, salt, and sugar in the bowl of a food processor. Add the frozen butter and shortening, then pulse the processor until the mixture has clumps the size of small peas. If you don’t have a food processor, you can use a pastry cutter or a fork.

Add the ice water a little at a time (I used three additions), pulsing a few times after each addition then pulsing just a few more times until the dough starts to come together. Avoid overmixing. It’s okay if the dough is a bit crumbly. It will continue to hydrate in the fridge.

Dump the contents of the mixing bowl onto a large sheet of plastic wrap (e.g. SaranWrap). Use the plastic wrap to gently gather the dough into a ball. Cut the dough in half. Press each portion into a flat disc. Wrap each in plastic wrap and place into the fridge for at least 30 minutes. The dough can also be refrigerated overnight.

Make the sugar mixture by combining the listed ingredients above and mix well. Set aside.

Peel and core the apples. Slice them thinly (about 1/4 inch or 6.5 mm thick)

Toss apples with lemon juice and approximately a third of the sugar mixture. Cover bowl and set aside at room temperature for about 1 hour. Note: you may need to use less lemon juice if your apples are already tart.

Let dough warm slightly at room temperature, then roll out one disk of dough between two pieces of well floured parchment paper. This prevents sticking to the rolling pin or the counter. Roll from the middle outward. Transfer dough to a 9 inch (23 cm) deep-dish pie pan.

Preheat the oven to 425°F (218°C). Place an aluminum foil-lined baking sheet (to catch any drips) into the oven. Sprinkle the bottom of the dough with about one third of the remaining sugar mixture.

Use a slotted spoon to transfer about a third of the apples to the dough-lined pie plate. Leave the excess fluid behind. Top this apple layer with more sugar mixture.

Repeat this process, layering apples and sugar mixture. The apples will mound high in the pie plate.

Dot the top with any remaining sugar mixture, then dot with 1 Tabkespoon of unsalted butter, cut into little chunks

Roll out the second disk of dough just as before and transfer to top of pie. Cut off excess dough from the sides. Seal, then flute the edges.

Brush the top of the pie with half-and-half and sprinkle with coarse sugar. Cut slits in the top.

Place pie on the preheated baking sheet and bake at 425°F (218°C) for 20 minutes.

Without opening oven, lower temperature to 350°F (177°C) and bake another 40 to 45 minutes. Monitor the browning of the edges; if they’re getting too brown, cover with aluminum foil)

After baking, let pie cool on a wire rack. Do not slice pie until it is completely cool!

Pie can be stored at room temperature for up to 2 days. Store in the fridge for up to 5 days.

Notes: You may need to add a little more water to the dough in order for it to be sticky enough to hold together. The goal is to not use any more water than you absolutely need to.