Preheat oven to 230C/450F/Gas 8.

To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a hand mixer.

Gradually add ice-cold water until the dough binds together and can form a ball. Cover and place in the refrigerator and chill for 30 minutes.

Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.

Remove the dough from the refrigerator and divide it into 2 even sections.

Roll out each piece of dough to 10-11 inch diameter for a 9-inch pie.

Line a 9-inch pie pan with one of the crusts.

Transfer the apple filling to the pie crust.

Place top crust over the pie and crimp the edges together.

Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each.

Cover edges with foil or a pie crust protector to prevent over-browning.

Bake for 10 minutes at 230C/450F/Gas 8.

Reduce temperature to 180C/350F/Gas 4 and continue baking for another 35-40 minutes.

Remove from oven and cool for at least 15 minutes before slicing and serving with homemade No Churn Vanilla Ice Cream, if desired. Enjoy!