• In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
• Add the ice cold water little by little, until you form a the dough.
• Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
• Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much. Save the other half for the top.

For the filling:

• Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.

For the Caramel Sauce:

• In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.

For the Pie Assembly:

• Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
• Slit 3 slices on top of the pie, and brush with the beaten egg.
• Bake at a 375 degree preheated oven for 25 minutes.
• Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!