In large metal bowl add dry ingredients. Split vanilla bean down center and scrape seeds into dry ingredients and mix together and place bowl in freezer for 10 minutes.
Chop butter into ½ inch cubes. Remove dry ingredients from freezer and cut butter and shortening into mixture until it resembles a course meal with pea size pieces.
Divide dough into two equal parts and gently shape into two flat round discs. Wrap in plastic wrap and refrigerate while preparing filling.
Heat butter in large skillet to medium high heat. In medium bowl mix together cinnamon, sugar vanilla bean and salt. Sprinkle lemon over apples and add to mixture.
Sauté apple mixture in skillet for 6-8 minutes stirring frequently just until apples start to turn tender. Remove from heat and stir in flour.
Heat oven to 400 degrees Fahrenheit.
Remove one disc of dough from refrigerator. Lightly flour a work surface and roll out trim a 12-inch circle. Gently place in a 9-inch pie plate and fill with apple mixture.
Roll out top crust and place on top of the apples and pinch seams together to seal apples. Add a decorative edge or flute edge. Slice 1-inch air vents around top of pie. Brush with cream and sprinkle with sugar.
Roll out remaining scraps of dough and cut leaf shapes to place on top or around edges of pie.
Bake for 30 minutes checking occasionally. Cover edges of pie with aluminum foil if browning to quickly. Turn Pie and continue to bake another 15 minutes.
Remove from oven and cool before cutting.