Pastry

1. In a medium bowl, mix the flour and the salt.
2. Cut in shortening or lard, using a pastry blender until particles are the size of small peas.
3. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Wrap pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
5. On a floured surface, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired or press lightly with the tines of a fork.

Filling

1. Heat oven to 425 degrees F.
2. Blend together sugar, flour, cinnamon and salt. Toss lightly with apples. Pour into a pastry lined 9-inch pie pan.
3. Combine butter, brown sugar and 1/2 cup flour. Sprinkle over pie filling.
4. Cover with a lattice top or leave open faced.as shown.
5. Bake for 35 to 40 minutes or until done.