Sift the flour, sugar and salt into a bowl.Mix to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in to the flour with two small sharp knives. Add the ice water, mixing until the dough holds together. Add a little more water as needed, but the dough should not stick to the bowl. Turn the dough onto a lightly floured surface, knead it together, then divide in half. Using a rolling pin, roll each half into a disk, wrap in saran wrap and chill for at least half an hour in the fridge. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches across. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife. Return it to the refrigerator until you are ready to make the pie. Add the filling. Roll out the second ball of dough and cover the top of the pie. Use a fork or your fingers to pinch the edges together and cut a few slits in the top to allow steam to escape.

 

To make the filling:

Peel, core and slice the apples. Try to keep the size of the slices roughly the same or it will cook unevenly. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with small pieces of margarine or butter. Cover with top crust and seal the edges. Cut slits in the top. Cover edge with 3-inch strip of aluminum foil to prevent it from burning.

Bake in the oven for 45 minutes until the crust is golden brown and the filling starts to bubble up through the slits. Remove the aluminum foil for the last 15 minutes of cooking. And Voila! Home made apple pie. Serve hot with a scoop of vanilla ice cream or fresh cream.Enjoy!