For the Crust:

• In the bowl of a food processor, combine flours, sugar, salt, butter, and shortening.  Pulse until the mixture resembles a sandy consistency.  Add 2-3 tablespoons of ice water and pulse until a soft, pliable dough forms.  If you need to add more water, add one tablespoon at a time, pulsing between each addition.
• Turn the dough out onto a slightly floured surface, and shape into a disk and wrap in clingfilm.  Refrigerate for about an hour until ready to use.

For the Filling:

• In a large bowl, toss together apples, sugar, lemon juice, bourbon, vanilla, and spices.  Set aside.
• In a small bowl, whisk water and cornstarch together until smooth and milky.  Set aside.
• In a large fry pan over medium heat, melt a pat of butter and sauté the apples until slightly softened.  Once the juice begins to simmer, add the cornstarch mixture and toss the apples until completely thickened. Set aside.

Building & Baking:

• Preheat oven to 375 degrees F.
• On a floured surface, divide the chilled dough and roll out one half to 1/4-inch thick circle.   Fit to a 9-inch cake dish.  Trim the edges and blind bake the crust for about 12-15 minutes.
• Remove from the oven, and while the crust is still hot, brush with the beaten egg wash.  This will help keep the crust from getting soggy from the fruit filling.  Leave the crust to cool completely before adding the apple filling.
• In the meantime, roll out the remaining dough for the lattice topping.
• Fill the crust with prepared apple filling.  Arrange the lattice topping and press gently to the edge of the crust.  Brush with the egg wash and sprinkle with Turbinado sugar.  Bake for about 45 minutes to 1 hour depending on the temperature of your oven.  Once the filling begins to bubble and the crust is golden, your pie is done.
• Remove and let cool completely before serving.  Enjoy!