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Ingredients
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Pie crust
Pie filling (classic fruit — apple)
Topping & serving
Method
Pie crust
Make dough
In a large bowl or food processor, combine 2.25 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt. Add the cold cubed butter (3/4 cup) and cold shortening (1/4 cup). Using a pastry cutter or pulse in the food processor, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Add water and chill
Sprinkle 6 tablespoons ice water over the flour mixture, one tablespoon at a time, gently mixing after each addition until the dough just comes together when pinched. Do not overwork. Divide dough into two disks, flatten slightly, wrap in plastic and chill in refrigerator at least 1 hour (or up to 2 days).
Roll and pre-bake (optional)
On a lightly floured surface, roll one disk to about 12 inches for a 9-inch pie plate. Transfer to pie plate, trim edges leaving a 1/2" overhang. Roll the second disk for the top crust or lattice and chill while preparing filling. If blind baking is desired, chill crust in pie plate 15 minutes, line with parchment and weights, then bake at 400°F (204°C) for 12-15 minutes until edges set. Otherwise proceed to filling.
Pie filling (classic fruit — apple)
Prepare apples
Preheat oven to 425°F (220°C). Peel, core and slice 6 apples into 1/4" slices. Place slices in a large bowl and toss with 1 tablespoon lemon juice to prevent browning.
Mix filling
Add 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons flour (or cornstarch), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt to the apples. Toss until the apples are evenly coated and the sugars begin to draw juices.
Assemble pie
Arrange the prepared bottom crust in the pie plate. Add the apple mixture, mounding slightly in the center. Dot the apples with 2 tablespoons small pieces of unsalted butter. Drape the top crust over the filling — either a full top with vents or a lattice. Trim and crimp the edges to seal. Brush the top with the egg wash (optional) and sprinkle coarse sugar if using.
Bake
Place the assembled pie on a rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and continue baking 35-45 minutes more until the crust is golden and filling is bubbling. If edges brown too quickly, cover them with foil or a pie shield.
Cool
Remove pie from oven and cool on a rack at least 2 hours to allow filling to set. Cooling also prevents hot filling from melting the ice cream too quickly when served.
Topping & serving
Slice the cooled pie into 8 slices. Serve each slice warm (or at room temperature) with 1 large scoop of vanilla ice cream on top or alongside. If you prefer the ice cream to sit without immediate melting, let the pie cool slightly (10–15 minutes) before adding the scoop. Optionally sprinkle a little coarse sugar on the crust for extra crunch.