In a large bowl, combine flour and salt. Use a pasty blender or dough cutter to cut in chilled, diced butter until mixture is coarse and crumbly.

Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together. you may not need the full 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate overnight, or for at least 5 hours.

On a generously floured surface, place chilled dough and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and press the edges with a fork 

Follow the directions for your pie filling on wether you need to pre bake the shell.

Preheat Oven to 425 Degrees

In a large bowl, mix together Pumpkin Puree, Sweetened Condensed Milk, Eggs, and Seasonings until well incorporated and smooth

Once mixture is combined, pour into 9 inch unbaked pie shell.

Bake pie at 425 degrees for 15 minutes. Then, reduce oven temperature to 350 degrees and continue baking for 35-45 Minutes, or until center is firm

Let pie cool and set for 15-20 minutes before serving.

Place oven rack in the center of the oven and Preheat to 400°F.

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon juice toss to coat evenly. allow apples to marinate for 10-20 minutes.

into your prepared unbaked pie crust, Spoon the apple filling over the bottom crust and careful not to add too much juice. Roll out the second disc of pie crust until it is ⅛" thick and lay it over the apple filling.

Use a knife to trim the dough along the outside edge of the pie plate. Press the edges of the crust together with your fingers or a fork. Rotate the pie plate and repeat this process until edges are neatly sealed. Cut 4-6 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.

Brush the surface of the pie crust with the egg wash and sprinkle with sugar. Cover the edges with a pie shield or a strip of foil to keep them from burning during the first 25 minutes.

Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 35-40 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.