Blue Ribbon Apple Pie

I found this recipe on the Land O Lakes website. I made only a few small changes. It was delicious! 

Blue Ribbon Apple Pie

(source: adapted from Land O Lakes -original recipe here)

Crust

2 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

fresh grated nutmeg to taste

1/3 cup unsalted Land O Lakes butter, cut into chunks

1/3 cup cold shortening

5-6 tablespoons cold water

Filling

1/2 cup sugar

1/4 cup firmly packed brown sugar

1/4 cup all- purpose flour

1/2 teaspoon cinnamon

pinch of kosher salt

freshly grated nutmeg to taste

6 cups tart apples (Granny Smith), peeled, sliced 1/4 inch

2 Tablespoons unsalted butter (one melted and one cut into pieces)

1 teaspoon raw sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine all filling ingredients except apples, 2 tablespoons butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.
Spoon apple mixture into prepared crust. Dot with 1 tablespoon of butter. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.