Sadly, a flaky crust will not remain crisp very long once you bake the apples in it. However, you can assemble the pie and freeze it, unbaked, then just pop it into the oven on Thanksgiving day.
Another alternative would be to blind bake the crust (no fruit in it) and cook the fruit stovetop (separate from the crust) one day ahead. Then on Thanksgiving, just arrange the fruit in the crust, maybe brush on a glaze, and serve.
So sorry about the shortening crust, have you tried Rose’s cream cheese flaky crust? The recipe is here: http://www.realbakingwithrose.com/2005/10/roses_favorite_flaky_tender_pi.html