Preheat oven to 350 degrees.
Place flour and salt into food processor fitted with a steel blade and pulse to mix.
Dice butter. Add diced butter and cold shortening to processor.
Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes.
Cut dough into eight equal portions. Roll each portion of dough onto a well-floured board rolling from the center to the edge until you have a 7-inch round, turning and flouring the dough to make sure it does not stick. Place the cored and peeled apples in the middle of each pie crust.
In a small bowl, mix brown sugar, cinnamon, butter, and salt until incorporated. If you are using raisins, add them here. Firmly pack the brown sugar mixture in the cavity of the cored apple all the way to the top.
In a small bowl, mix an egg and a tablespoon of water vigorously.
Gently bring up each side of the crust to the top of the apple. With each section of pie crust, brush the egg mixture and bring the next portion of crust up to the top, "gluing it" to the previous portion of crust, while pinching the edges to completely cover the apple.
In a small bowl, add granulated sugar and cinnamon and mix well.
Brush remaining egg over the top and sides of the crusted apple and sprinkle sugar cinnamon mixture over each apple.
Place the apples in a baking dish and pierce the crust a few times with a fork on top of the apple. Bake apples for 45 minutes, or until a knife pierces easily into the apple. Remove from oven and allow to rest for about 15 minutes. Serve with ice cream.