In a large bowl, mix the flour and salt. Add the butter and shortening, and use your fingertips to rub them into the flour until the mixture resembles coarse crumbs with small pieces throughout.

Add the ice-cold water and mix just until the dough comes together in a ball (if the dough is too dry, add a little more ice water, just enough to bring it together). Divide the dough in half. Refrigerate for 30 minutes.

Flatten both balls of dough. Lightly flour your work surface and use a rolling pin to roll out one piece into a 12-inch (31 cm) circle and the other into a 13-inch (33 cm) circle.

Using a bottle cap, cut a small circle in the center of the 13-inch dough round and remove the center. Spray a 9-inch (23 cm) pie dish (about 1.2 inches/3 cm deep) with nonstick vegetable oil spray. Place the 12-inch dough round into the dish, pressing it to fit and letting the edges hang over the sides.

In a bowl, mix the apples with 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, vanilla, and 1 tablespoon flour. Fill the pie crust with the apple mixture. Dot the apples with the pieces of butter.

Place the other dough round over the apples, pressing the edges of both crusts together to seal. Brush the top crust with milk using a pastry brush. Mix the tablespoon of sugar with the cinnamon and sprinkle over the top.

Preheat the oven to 350°F (178°C). Place the pie on a baking sheet to catch any drips. Bake for 1 1/2 hours, or until the top is golden brown and the apples are tender. Remove from the oven and let cool.

SUGGESTION: Serve warm with vanilla ice cream or your favorite ice cream.