Step 1

To make the crust, place the butter cubes on a small plate and freeze for 15 minutes. Meanwhile, in a food processor, combine the flour, sugar and salt; process until well combined, about 10 seconds.

Step 2

When the butter has been in the freezer for 15 minutes, drop the shortening in 1 tablespoon-sized lumps into the flour mixture along with the frozen butter cubes. Pulse until the dough is pebbly in texture and the butter has been reduced to the size of tiny peas or slightly smaller, 8 to 12 pulses; check the mixture after only 5 pulses and be careful not to overprocess it. Transfer to a large bowl.

Step 3

Sprinkle about 5 tablespoons ice water over the flour mixture. Using a silicone spatula, fold and toss to combine, working slowly to make sure the moisture is evenly distributed. Press down on the mixture with the blade of the spatula to test if the dough sticks together; add 5 to 8 tablespoons more ice water as needed until the dough holds together. It is better to err on the side of slightly too much water than too little. The finished dough should be quite wet and sticky, and there should be no dry, floury bits at the bottom of the bowl.

Step 4

Lightly flour the counter and turn the dough out onto it. Divide the dough into 2 portions, one slightly larger than the other. Shape each portion into a ball, then flatten each into a 1-inch-thick disk. Dust the dough lightly with flour, wrap tightly in plastic wrap and refrigerate for about 30 minutes.

Step 5

Heat the oven to 425°F with the rack in the lower-middle position. Line a rimmed baking sheet with kitchen parchment. Remove both dough disks from the refrigerator and let stand at room temperature until malleable enough that pressing your finger into the center leaves an impression but the dough is still cool to the touch, 15 to 20 minutes.

Step 6

Unwrap the larger dough disk and set on a lightly floured counter. Using a rolling pin, roll into a 12-inch circle about ⅛ inch thick. Hang the dough over the rolling pin and transfer to a 9-inch glass pie plate. Gently ease the dough into the plate by lifting the edges while fitting the dough into the corners. Leave the overhanging dough in place and refrigerate uncovered.

Step 7

Lightly flour the counter once again and roll out the second dough disk to an 11-inch circle. Transfer to another baking sheet and refrigerate uncovered until ready to use.

Step 8

To make the filling, peel, quarter and core the apples. Cut each quarter into wedges about ½ inch thick and add them to a large bowl. Add the lemon zest and juice, salt, sugar and spices (if using); toss. If the apples immediately begin to release some moisture, sprinkle on the flour, then toss to combine.

Step 9

Remove the dough-lined pie plate and the top crust from the refrigerator. Empty the filling, including any juices, into the pie plate, packing it tightly and mounding it at the center. Lay the top crust on the filling. Trim the edges of both the top and bottom crusts to about ½ inch beyond the rim of the pie plate. Fold the edge underneath itself so it is flush with the rim of the pie plate. Flute the dough with your fingers or press with fork tines to seal. Using a paring knife, cut a few spoke-like 1-inch slits in the center of the top crust to allow steam to escape.

Step 10

To finish the pie for baking, set the pie on the prepared baking sheet. Brush top crust with the milk, then sprinkle evenly with the sugar. Bake for 25 minutes, then reduce the oven temperature to 375°F. Bake until the juices are bubbling, and the top and bottom crusts are deep golden brown, another 30 to 35 minutes. Transfer the pie to a wire rack and cool to room temperature.