Place the flour and salt into a food processor and pulse to combine. Add the butter and shortening and turn the food processor on and let process until the butter is pea sized. Add in the egg and egg yolk and process to combine. With the processor still running, stream the water in through the shute. Continue to process until a ball of dough has formed.

Remove the dough from the processor and place onto a floured surface. Roll out into a 13” circle. Roll the dough sheet gently over the rolling pin to make it easier to transfer the crust into the pie pan. Press the dough into a 9” pie pan. Cover with plastic wrap and place into the fridge to chill for 1 hour or up to overnight.

In a medium mixing bowl, whisk together the brown sugar, sugar, flour, apple pie spice, cinnamon and salt. Place the apples in a large mixing bowl and toss with the sugar mixture. Add in the butter, heavy cream and lime juice and mix well.

Once the pie crust has chilled, pile the coated apple slices into the pie crust in layers to avoid spaces.

Before making the topping, preheat the oven to 400 F.

In a large mixing bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt. Add in the cold butter and use a pastry cutter to cut it in until the mixture is crumbly. Pile the crumble over the surface of the apples.

Place the pie into the oven to bake for 30 minutes or until the topping is golden brown. Once baked, remove from the oven and place onto a cooling rack to cool for a few minutes before serving.