1.Pie Dough: In a large bowl, add flour, salt, cold butter and vegetable shortening. Using a pastry knife or fork, cut butter and shortening into flour, until butter and shortening are in pea size morsels. Pour in cold water and using wooden spoon or spatula, stir to combine, then use floured hands to knead pie dough together.

Divide pie dough into two pieces. Form each into a ball, then flatten into a cylinder. Wrap in plastic wrap and place in refrigerator at least 2 hours or overnight.

2. Apple Filling: In a large skillet over medium heat, melt butter. Add apples, sugar, cinnamon, salt, water and lemon juice. Whisk together the cornstarch and 2 tablespoons water, then pour into mixture (this thickens the filling). Cook for 5 minutes, stirring frequently, or until thickened slightly. Allow filling to fully cool. You can make this a day ahead and place in refrigerator overnight.

3. Preheat oven to 425F.

4. Roll each pie dough piece into a thin 12-inch circle (this will fit a 9-inch pie pan). If you choose to add decorations to top of the pie crust, you will have extra pie dough to do so. Carefully roll one end of the pie dough circle gently onto the rolling pin. Pick it up and transfer it to a greased 9-inch pie pan. Unroll the pie dough over the top of the pie plate. Carefully tuck pie dough into pie pan, then trim excess dough around edges.

5. Add apple filling to pie shell, then place 2^nd pie dough on top. Use your fingers or a fork to crimp pie dough edges together. Brush the pie dough with egg wash. Bake in preheated oven for 15 minutes, then reduce oven temperature to 350 for remaining 40 minutes. Check the pie halfway through. If edges or crust is getting to dark, tent with a piece of aluminum foil. Allow pie to fully cool.

6. Crème Anglaise: In a medium heavy bottomed saucepan, add the cream, milk, 2 tablespoons sugar and the inside scraped part of the vanilla bean. Simmer over medium heat until mixture starts to bubble. Remove from heat and allow to sit 10 minutes.

-meanwhile, whisk egg yolks and remaining 2 tablespoons sugar in large bowl.

-once the 10 minutes is up, slowly, while whisking, pour a small amount of the hot liquid into the egg yolk mixture. Add another small amount of hot liquid to the egg yolk mixture, while whisking. This helps prevent the eggs from scrambling.

-pour the tempered egg yolk mixture into the hot cream mixture, while whisking.

-return to medium heat and cook additional 3-5 minutes, or until thickened.

-place a strainer over a bowl and pour the mixture through the strainer. Place the mixture in the refrigerator to cool. Allow to cool for a few hours before using.

7. Serving: To serve the apple pie, place a spoonful of Crème Anglaise sauce on bottom of plate. Place apple pie on top of sauce. Enjoy!