Add the flour and shortening to a mixing bowl and using a pastry cutter, cut the shortening into the flour until it resembles course crumbs. Add in the salt and taste.

Pour in a little of the ice water, about 1/2 cup then mix with a rubber spatula. Add just a little more water at a time until the consistency is tacky but not dry or sticky.

Split dough in half. Flour your surface and rolling pin, and roll out a large circle. Roll the dough onto the rolling pin and transfer to your pie dish. cover with plastic wrap, then repeat with the second pie crust. Cover the whole thing with plastic wrap and put into fridge.

Slice all your apples into equal sizes and add them to a large bowl. Pour in the sugar, flour, cinnamon and nutmeg. Toss so that all the apples are evenly coated. And of course, taste and adjust if necessary.

Pour the apples into the bottom pie crust layer then cover with the top crust. Cut off extra dough or tuck under and crimp edges. Sprinkle sugar over the top, make a few slits into the bake.

Cover pie with foil and put onto a baking sheet and bake for 45 min, then remove foil and bake an additional 30 minutes.