Gluten-Free Apple Pie

Place the shortening in the refrigerator for 15 minutes.
In a large mixing bowl add in the flour, salt, and sugar and mix together.
Cut in the cold shortening with a pastry cutter until crumbs form.
Pour in the ice water into the bowl and mix until a dough forms.
Make the dough into a ball and flatten it into a disk and cover with plastic wrap and chill in the refrigerator for 1 hour.
While the crust is chilling, core and thinly slice the apples and place them in a large skillet with the butter.
Melt the butter and cook the apples for 4 minutes on medium high heat.
Add into the skillet the sugars, lemon zest, cinnamon, nutmeg, and vanilla. Cook the mixture on medium heat for 3 minutes.
In a small bowl mix together the water, lemon juice and cornstarch.
Add the water mixture to the apple mixture and cook for 1 minute. Mixture will be thick and remove from the heat and let cool slightly.
Spray a pie plate with non stick spray and set aside.
Roll out 3/4 of the dough and transfer into the pie plate. (if the dough starts to crumble simply put the dough in the pie plate and flatten out with fingers).
Pour the apple mixture in the pie plate.
Roll out the remaining pie crust and place on top of the apple filling.
In a small bowl combine the beaten egg and milk and brush on top of the pie crust.
Sprinkle the raw sugar on top.
Bake the pie for 45 minutes. Serve and Enjoy!