Salted Caramel Apple Pie

Process All-Purpose Flour (3/4 cup) , Granulated Sugar (1 Tbsp) , and Salt (1/2 tsp) in food processor until combined, about 5 seconds. Sprinkle Unsalted Butter (1/3 cup) and Vegetable Shortening (1/4 cup) on top and continue processing until mixture begins to form uneven clumps with no remaining floury bits (about 10 seconds).

Scrape down sides of bowl and redistribute dough around blade. Sprinkle remaining All-Purpose Flour (1/2 cup) over dough and pulse until mixture is evenly distributed into pieces around bowl (4 to 6 pulses).

Transfer mixture to medium bowl. Sprinkle Vodka (2 Tbsp) and ice Water (2 Tbsp) over mixture. Using stiff silicone spatula, stir and press down until it sticks together.

Toss the Granny Smith Apples (5 cups) , Braeburn Apples (5 cups) , Granulated Sugar (1/2 cup) , Brown Sugar (1/4 cup) , zest of the Lemon (1) , Salt (1/4 tsp) , Ground Cloves (1/8 tsp) , Ground Nutmeg (1/8 tsp) , and Ground Cinnamon (1 tsp) together in Dutch oven.

Cover and cook over medium heat, stirring gently and often, until apples are tender when poked with fork but still hold their shape (about 15 to 20 minutes). Sprinkle with All-Purpose Flour (1/4 cup) , stir in gently; remove from heat. Transfer apples and the juices to a rimmed baking sheet and let cool completely (about 30 minutes).

Spread apples into dough-lined plate, mounding them slightly in middle, and drizzle with lemon juice mixture. Drizzle with Salted Caramel Sauce (1/2 cup) .

Brush the lattice top with a beaten Egg (1) white and sprinkle with Coarse Sugar (to taste) .

Allow the pie to cool for at least 4 hours before serving. Drizzle the pie with the Salted Caramel Sauce (1/2 cup) to serve. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator.