For the Pie Crust:

1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.
2. Add milk and mix until incorporated.
3. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.
4. Roll to 1/4-inch thickness and place in a greased, 9-inch pie plate.
5. Set aside.

For the Apples:

1. Bring water to simmer in large pot.
2. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
3. Cool to room temperature and toss with apple pie spice.

For the Apple Pie Batter:

1. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
2. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed until combined with butter mixture.
3. Add cream and mix until smooth.
4. Set aside until ready to bake.

Assembling the Apple Pie:

1. Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples, then the remaining apple pie batter.
2. Cover with foil (making sure to poke two or three holes in the aluminum) and bake for 40 minutes. Remove foil and bake for a further 20 minutes, until golden brown.
3. Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners' sugar once cooled.