Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.
Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.
Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.
Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.
Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.
Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in fridge for 2-3 days.