2) Combine all the dry ingredients in a large mixing bowl. Add shortening and butter, cutting in with a pastry blender until the mixture resembles coarse bread crumbs.
3) Add the cold water, a drop at a time and mix in with your fingertips, not hands, as the palms will warm the dough.
3) Continue mixing water in until the dough begins to hold together without being sticky or crumbly.
4) Divide dough into 2 pieces and wrap 1 piece in cling film. Press down to form a disk as this will make rolling out easier after chilling.
5) Lightly spray a deep 23 cm pie dish with cooking spray.
6) Roll out second piece of dough and place in pie dish, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. chill in refrigerator for 10 minutes.
7)For filling: Peel, quarter, and core apples and cut into 1/4-inch slices. Place in a bowl and toss with the lemon juice.
8)in a separate bowl combine sugars, plain flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat.
9) Whisk together egg and whisky and fold into apple mixture, then spoon apple filling into the chilled pastry shell.
9) Cut butter into very small pieces and sprinkle over the apples.
10) Roll out remaining pastry and cut a few slits to allow steam to escape. Lightly brush egg wash around edge of pie. cover pie and trim overhang. Turn edges under to be flush with the rim and crimp all around to make a stand-up edge.
11) Bake in center of the oven for 40 minutes, or until top is golden brown and juices are bubbling up.
12) Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.