In a mixing bowl, stir together flour and salt. Using a pastry blender or a fork, cut in shortening and butter until mixture resembles coarse meal.Add the vinegar. Sprinkle ice water over flour mixture 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together. Wrap the ball of pastry with saran wrap tightly then put it in the fridge for an hour or so. Or overnight if you plan to bake the next day. Peel, core, then slice the apples. Put them in a bowl big enough for mixing. Add the sugars, flour, ground cinnamon, and nutmeg. Toss everything together. Preheat the oven to 375°
Take the pastry out of the fridge, cut in half. Flatten 1 half on top of a floured surface. Roll the dough until it’s about 12-inch circle about 1/8-inch thick. Wrap the dough into the pin and slowly unroll into the baking pan. Smooth the dough out.
Stab the dough with fork. Whisk the egg white until slightly frothy. Brush the dough with it.
Mound the apple mixture on top. Add dots of butter and drizzle caramel sauce on top of the apple mixture.
Roll and flatten the other half of the dough like the first one. Then slowly place on top of the apples. Cut the edges of the dough but make sure there’s enough left to crimp with your fingers. (Make decorations with excess dough.) Cut a few slits on top. Whisk the egg yolk. Brush the top of the pie with it.
Place the apple pie on top of a cookie sheet. You must do this to avoid the bubbling mess in your oven. Bake the pie for 45 minutes to an hour o until the top crust is golden.
