Add flour, sugar, butter, and shortening to a food processor. Pulse about 15 times until the butter and shortening are pea-sized. Pour in the ice cold water and pulse until the dough just barely pulls from the sides and forms a ball.

Divide the dough into two even balls. Wrap in plastic wrap, and place in refrigerator to firm. (Be sure not to over-mix or over-handle the dough.)

In a large pan, melt the butter on medium heat. Mix together the sugars, spices, and orange juice with a whisk. Slowly whisk in the flour, to thicken the filling mixture. Peel and slice apples, about ¼" thickness, then add to the pan. Mix well until apples are coated in mixture and let it simmer about 10 minutes, until caramelized.

Preheat oven to 375°F.

Remove pie dough from the refrigerator. Place the first ball on a well-floured surface and flatten into a round disc. Use a rolling pin to roll the dough into a large circle that will overlap in a pie pan. Gently pick up and place the dough in the dish, using the tips of your fingers to mold it into the sides. Trim any overlapping dough so it's about ½" beyond the edge of the pan. Line up or mound the apple filling into the dish. Roll out the second dough ball. For an easy pie crust, place the dough on top and fold the top layer of dough under the edge of the bottom layer. Pinch both layers together to seal the edges. Make three to five small slits so the pie can ventilate. For a fancier crust, try this lattice crust technique. (Again, try not to over-handle the dough—it's the key to a flaky, crumbly crust.) Add an egg wash if desired.

Cover the edges with foil and bake on 375°F for 25 minutes. Remove the foil then bake for another 20 minutes until the pie is crisp and golden, and the filling is bubbling. Allow it to cool for 10 minutes, then serve with vanilla ice cream. Enjoy!