Mix the flour and salt together in a food processor or large bowl. Cut the chilled butter and shortening into small cubes or pieces, then add to flour mixture.

Pulse or use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until it resembles coarse meal with some pea-sized bits of butter/shortening.

Drizzle in the cold water, 1/2 Tablespoon at a time, and pulse or stir after each addition. Stop adding water when the dough begins to form large clumps.

Transfer the pie dough to a floured work surface. Using floured hands, knead gently until it forms a ball. Flatten into a 1-inch thick disk, wrap and refrigerate for at least an hour.

To roll out chilled dough, place on a pastry sheet or wax paper, start from the center of the disc and work your way out in all directions until it is slightly larger than a 7-inch circle. Turn it over and re-flour if it starts to stick.

Spray pie pan with non-stick spray, then center crust in pan. Fit to pan sides, then do your favorite edge treatment (pressing all around with fork tines is simple and attractive for novices).

To prepare filling, mix cinnamon and sugar. Toss sliced apples in cinnamon sugar mixture. Place sugar-coated apples inside your pie crust in the pie pan, including any sugar that doesn't stick to the apples. They should mound up above the edge of the pie pan (apples cook down as they bake).

Mix streusel ingredients (I use my fingers) lightly until they come together in crumbly pea-sized pieces. Top the apples with the streusel topping.

Set pie pan in a rimmed pan to catch any drips as it cooks. Bake in 400 degree oven for about 45 minutes until it is browned and filling is starting to bubble. Check periodically and cover topping with a layer of aluminum foil if it is browning too much (you can pretty much count on needing to do this).

Pie is best if cooled before serving to re-solidify juices but I’ve been known to dig in early and live with the juice running out!.