Combine flour & salt in medium size bowl. Cut in the Crisco with pastry cutter.
Mix the water , vinegar & egg, by hand in separate bowl.
Add both mixtures together & combine until it forms a ball.
Divide ball into 2 equal parts & roll one out at a time on floured board. Place in pie shell & repeat with top crust.
In large saucepan, combine 3/4 c. sugar, the cornstarch, water & salt. Cook over medium heat, stirring constantly until thick.
Remove from heat & add the rest of sugar, butter, cinnamon & nutmeg. Using a whip, beat until smooth & mixed thoroughly.
Add peeled, sliced apples that have been generously sprinkled with lemon juice, to make the prepared sauce nice & thick with apples. May need more.
Place pie filling in prepared crust.
Place top crust on & flute. Cut slits on top for ventilation. Spread on softened butter, then sprinkle with sugar.
Cover edges of pie with foil or crust shields & bake @ 375° for 25 minutes. Remove foil or covers & bake 20-25 more minutes until crust is a golden brown & flaky!. Allow to cool or serve warm with ice cream.