Place the top oven rack in the center position and pre-heat the oven to 450°F.

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. 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 into a 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 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!