Prepare your crusts by combining the dry ingredients. Next, cut in your shortening or coconut oil with a fork or pastry blender until the mixture becomes crumbly. Sprinkle a few tablespoons of ice water (1 tbsp at a time) over the dough until mixture is moistened. Shape into a ball and then flatten into a disc, covering with platic wrap. Chill until ready to use.

Wash, peel, and slice your apples thinly and place them into your mixing bowl. Sprinkle them with the lemon juice and set aside. Next, combine your sugar and brown sugar in a small bowl, as well as your flour, cinnamon, and nutmeg. Stir to combine. Spoon over apple mixture and evenly coat the apples in the sugar, flour, and spices.

Time to prepare your dough for your pie plate. Simply cut dough disc in half. Roll out one of the halves into an 1/8 inch thick large circle and lay gently into your pie plate pressing into the crease of your pan. Next, roll out your other half of dough to the same thickness and diameter and set aside for the top of your pie.

Pour your apple mixture into your pastry shell, spreading the apples evenly around. Top your pie with the second pie pastry, trimming excess dough along the edges, folding under and crimping your dough to form a Pinched Edge crust.

Lastly, cut slits into your pie for steam to escape. Next, in a small bowl, whisk your egg yolk and cinnamon together creating your egg wash. Brush evenly over your pie and then sprinkle turbinado sugar over the egg wash. To prevent your crust from burning, creating a foil ring around the crust edges will protect it from over browning. Bake at 450º for 15 minutes, then reduce heat to 350º for 50 more minutes. Enjoy!