Place the oven rack on the lowest or second to lowest setting in the oven. It is best to bake the pie on a thin cookie sheet to prevent any overflow of filling from the pie onto the oven. I use an old thin cookie sheet. You may also use a sheet of foil to cover the bottom of the pie plate. Preheat oven to 375 degrees.
Set peeled apples in a large bowl.
Add sugar, spices, flour, and lemon juice.
Place bottom crust in a 9-inch pie plate and fill crust with apple filling mixture.
Sprinkle apples with vanilla.
Cut up butter into small pieces and place on top of apples in crust.
Top the apples with rolled out top crust. Seal edges of pie, and cut slits in crust to let steam escape.
Brush beaten egg on top of crust and sprinkle with sugar.
Bake at 375 for about 50-60 minutes.
Place flour and salt in a large bowl. Toss together.
Cut shortening into tablespoons and add to bowl of flour and salt.
Using a pastry cutter, cut shortening into flour mixture until mixture resembles small peas or small pea size pieces.
Add the water all at once, and gently fold the shortening and flour together with the water until the dough begins to form. At this point, the dough will be quite sticky. If needed, add a little flour so the dough is not sticky to the touch.
Flour the pastry mat or countertop generously. I use about 1/4-1/3 cup of flour. Split the dough in half and roll out half of the dough into a circle, about 2 inches larger than the edge of the pie plate.
Place the rolled out dough into the pie plate. I fold the dough in half and then transfer to the pie plate. After the dough is in the pie plate, unfold and evenly place in the plate.
Repeat with remaining dough.