Apple Pie

Place top oven rack in center position and pre-heat oven to 450°F.
Combine apples, ⅔ cup granulated sugar, and lemon juice in a bowl. Let sit for 1 hour while preparing crust.
To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a pastry blender.
Gradually add ice-cold water to the dough until it binds together and can form a ball.
Place dough in the refrigerator and chill for 30 minutes.
Drain juice from apple mixture into a saucepan. Simmer until reduced by half.
Add cinnamon, nutmeg, and 2 Tbsp. all-purpose flour to apple mixture and toss gently to combine.
Remove the dough from the refrigerator and divide 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.
Drizzle reduced apple juice over filling.
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.
Brush milk evenly over crust and sprinkle with sugar.
Cover edges with a pie crust shield or foil 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.