In a large bowl, stir together the flour, sugar, and salt. Add the butter and shortening and use a pastry cutter to cut into the flour mixture, until it resembles coarse crumbs.

Add 2 tablespoons of the ice water to the mixture and gently stir with a fork. Repeat, 2 tablespoons at a time, just until the dough starts to come together.

Using your hands, gently shape into a ball. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Preheat oven to 400 degrees F.

Take one of the dough discs and roll out the bottom crust on a lightly floured surface. Transfer it to a 9-inch pie plate and set in the fridge to stay cold while working on the filling.

To make the filling, peel and slice the apples into ¼-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, and nutmeg until evenly coated.

Transfer the apple pie filling to the prepared bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle ½ cup of the caramel sauce over the top of the apples.

Roll out the remaining dough disc to make the top crust to cover the pie. Cut slits in the top of the crust to allow venting.

Bake for 20 minutes, then lower the oven temperature to 375 degrees F and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover them with aluminum foil or a silicon pie protector if you have one.

Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce and top with vanilla ice crea, if desired!