Place the flour, sugar, and salt into a food processor with the steel blade attachment. Pulse a few times, add the cold butter and shortening, continue to pulse 10 to 12 times until you have pea-sized bits of butter throughout. Continue to pulse while gradually adding the water and until the dough begins to come together, it should be moist but not wet. Pour onto a floured work surface. Using your hands work everything together to form a ball of dough, cut the ball in half and flatten down the top so you have 2 disks. Cover tightly with plastic wrap and refrigerate for 1 hour. (you can keep the dough in the fridge for up to 3 days)
Add the butter to a large wide bottomed pan and heat over medium. Add the apples to the pan and cook for 10 minutes until the apples become pale in color. Remove from the heat and stir in the cornstarch, spices, lemon zest, and juice, fold in the blackberries and leave the fruit to cool for 20 to 30 minutes. The fruit should be room temperature.

Remove one of the pastry disks from the fridge and place onto a well-floured work surface, using a flowered rolling pin begin to roll out the pastry working from the center to the outer edges continuing to rotate the pastry as you go. Place the pastry dough into your baking dish. (I use this one)
Once cooled, carefully spoon the fruit mixture into the pie dish. Roll out the other half of the pastry dough and carefully add it to the top of the pie. With a knife make a few slits in the middle to allow the steam to release while baking. Brush with egg and generously sprinkle with sugar. Bake in the oven at 350 for 50 to 60 minutes until the crust is a beautiful brown. Best to leave the pie too cool for 3 to 4 hours before serving.