I prefer to make the bottom and top separately; it makes it easier to mix the dough, especially if you have a smaller food processor. Also, it's easier to roll the dough. Follow the instructions and make two dough balls, one for the bottom and one for the top.

Add flour, salt, sugar, cinnamon, and nutmeg to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.

Add the water and pulsate to combine.

The dough can also be made in a large bowl using a pastry blender or your fingers.

Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 3 hours or overnight.

Repeat this to make the top crust and place it in the fridge.

When ready, place waxed paper on a flat surface and lightly dust it with flour.

Roll one dough ball out to fit a 9-inch pie plate.

Transfer the crust to the pie plate and press evenly into the bottom and sides of the pie dish.

Make sure all the ingredients are at room temperature before you begin.

In the bowl of a stand mixer or a large bowl using a hand mixer, beat cream cheese, flour, and sugar until light and fluffy at medium to low speed.

Add the rest of the ingredients from the "Cheesecake Layer" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.

Add the cheesecake batter to the prepared bottom of the prepared crust. Level the top with a spatula.

Transfer to the freezer for about one hour until the cheesecake layer is hard enough to pour the apple pie filling on top of it.

Use my recipe for homemade Apple Pie Filling or use the canned store-bought filling.

Add it on top of the cheesecake layer. Level the top with a spatula.

When you are ready to bake the pie, preheat the oven to 375 degrees F.

Roll the remaining dough ball out to fit a 9-inch pie plate and place it on top of the apple pie filling.

Another option is to cut one-inch strings and arrange them on top of the apple pie filling overlapping to create a lattice top.

Trim the edges of the pie and leave a half-inch overhang. Fold the dough under itself and use your fingertips to seal it.

Whisk egg and milk until fully combined.

Brush the top and edges of the pie with the egg wash. Sprinkle some sugar on top.

Bake the pie in the preheated oven covered with foil for 25 minutes.

Remove foil and bake for another 25-30 minutes, until the top is golden brown and the apple pie filling is bubbly.

Remove from the oven and cool on a wire rack.

The pie can be served immediately, warm if you didn't add the cheesecake layer.

Otherwise, let it cool on a wire rack, and after that, refrigerate for at least 3 hours before slicing and serving.