Make the pie crust. Mix together the flour, salt, and sugar together. Cut in the butter and shortening until the mixture resembles large bread crumbs. Slowly add in the water, one tablespoon at a time, gently mixing it in and adding more water as necessary for the dough to just come together. Turn the dough onto plastic wrap and shape into a disc. Refrigerate for at least 1 hour.

Start the filling. Add the butter, both sugars, spices, salt. water, and vanilla together in a small saucepan. Heat on medium-high. Stir until the butter is melted and heat until bubbling. Boil for about 3 minutes undisturbed, then remove from heat and allow to cool completely.

Toss the apples into a bowl and add the lemon juice over the apples. Coat in the cornstarch. Set aside.

Turn a little over half the pie dough onto a lightly floured surface and roll out until it is about ¼ inches thick. Place the dough into a 12-inch cast iron skillet. Tuck the edges of the dough under the crust, leaving a centimeter or so overhang. Freeze for 30 minutes.

Mix the apples with the caramel mixture, Pour into the pie crust. Freeze.

While the filling is freezing, roll out the remaining pie crust to top. Choose any method you wish.

To make the design I created: Cut 6 strips that are about 1 ½ inches wide. Lay the longest two on the middle point of the pie to look like a plus sign. Spaced evenly, add a second lattice crust on one side, then the other, lifting the opposite lattice piece as necessary. Repeat on the other side. Cut a long strip of crust, leaving a centimeter of the dough still attached to the rest of the crust, cut another strip the same width, again still attached. Cut a third strip, but going through to separate the three strands. Braid as normal. (I find chilling my hands with an ice cube, then drying before touching the dough helps when braiding). Take out the pie and add the braid to the edge of the pie, leaving most of the braid inside instead of hanging over the edge of the crust. Create another braid as needed to cover the pie in the braid. Roll out the dough and cut out leaves and the apple, arrange the leaves on the side of the crust. Freeze again for at least 30 minutes.

Leave the pie freezing as you preheat the oven to 350 degrees F.

Take out the pie and Brush the crust with egg wash.

Bake for about 15 minutes, then cover the edges with aluminum foil. Bake again for 55 – 65 minutes, or until the filling is bubbling and steaming.