Irish Apple Pie

Create the crust by combining flours, sugar, and salt in a large bowl. Utilize two knives or a pastry blender to cut in butter and shortening until the mixture transforms into coarse crumbs. Introduce sour cream and lemon juice to the mixture, stirring until the dough coalesces; minor lumps are acceptable. Divide the dough into two equal portions and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour to allow the dough to firm up.

Heat your oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with a sufficient amount of cooking spray to prevent the crust from sticking.

Unfold one dough disk and stretch it to fit snugly into the prepared 9-inch pie dish. Roll out the remaining dough disk for the top crust; set it aside for later use.

Prepare the filling by placing apples into the pie dish. Mix together sugar, flour, and nutmeg in a small bowl; sprinkle the dry mixture evenly over the apples. Drizzle with lemon juice to add moisture and flavor.

Brush the outer edge of the bottom crust with a beaten egg to create a seal. Cover the pie with the top crust; trim and crimp the edges together to form a secure seal. Brush the top crust with beaten egg and cut 4 steam vents using a sharp knife to prevent the pie from bursting during baking.

Bake the pie in the preheated oven until it reaches a golden brown color, approximately 45 minutes. Allow the pie to cool completely before serving.