APPLE-BROWN SUGAR PIE

Steps:

• Dough: Mix salt and flour in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and shortening and beat on medium-low until mixture resembles coarse cornmeal. Drizzle in 1/3 cup ice water, then beat, adding splashes of ice water as needed, until dough just comes together. Turn out onto a lightly floured surface. Gently press together, and flatten a couple of times, about 30 seconds. Divide dough in half; pat into disks. Wrap in plastic; chill at least 2 hours. Can be made 3 days ahead; keep chilled. Filling: Preheat oven to 350 degrees. Toss apples, 1 cup granulated sugar, and 1/4 cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25-30 minutes. Let cool, then transfer apples and accumulated juices to a large bowl. Add butter, brown sugar, cinnamon, and 1 heaping T flour; toss to combine. Chill at least 1 hour. Let dough sit at room temp to soften slightly, about 5 minutes. Roll out one disk on a lightly floured surface to a 13" round. Transfer to a 9" pie dish. Lift up edges; let dough slump down into dish. Trim, leaving 1/2" overhang. Roll out remaining disk. Scrape apples into dish and place dough over top; trim, leaving 1" overhang. Fold edge of top crust under bottom crust, press together to seal, and crimp. Cut 8 slits in top to vent, brush with egg, and sprinkle with remaining 2 T granulated sugar. Chill pie in freezer until crust is firm, about 30 min. Preheat oven to 400 degrees. Place pie on parchment-lined rimmed baking sheet; bake 30 min (crust should be slightly golden). Reduce oven temp to 350 degrees and continue baking until juices are bubbling and crust is deep golden brown 50-60 min. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with ice cream, whipped cream, or creme fraiche. Roasted apples can be made 1 day ahead.