Cut shortening, butter, and flour together with a pastry cutter in a large mixing bowl until the texture resembles coarse cornmeal. Do not overmix. Add in cold water. Mix until the dough begins to come together. Pour onto a sheet of parchment paper or wax paper. Flatten down with hand. Place another piece of parchment or wax paper over the dough. Roll out to about 1/8". Spray a 9" pie pan with non-stick spray. Remove the top piece of parchment paper from the dough. Carefully pick up the dough on the parchment paper and place upside down (dough down) in the pie pan. Gently pull the dough away from the parchment and allow it to fall into the pan. Press the dough into place. Cut excess off outside edge. Then prick with a fork. Place the pie crust in the refrigerator for 30 minutes. Meanwhile, combine apples, sugar, and spices in a large mixing bowl. Set aside. Combine butter, sugar, flour, and spices in another mixing bowl using a pastry cutter until butter is peas sized and the mixture is the texture of crumbs.

Preheat oven to 400. Remove the pie crust from the refrigerator. Pour the pie filling into the crust. Sprinkle with the crumb topping. Bake for 10 minutes. Then turn the oven temperature down to 350 and bake for 55-60 minutes or until apples are tender and topping is golden brown.