Mix flour and salt in a bowl. Add shortening and butter. With a pastry blender or fork, cut butter and shortening into flour until crumbly. Gradually add enough of orange juice until dough holds together. Knead dough very lightly and form into two balls. Wrap in plastic wrap and refrigerate while preparing filling.
Peel and core apples. Cut into 1/2 inch slices and place in a large bowl. Sprinkle with lemon juice. Mix with sugar, cinnamon and salt. Let mixture sit for 10 minutes at room temperature.
On floured board, roll out 1 ball of pastry and fit into bottom of a 9 inch pie plate. Add filling and dot top with chilled butter. Roll out remaining pastry and cover apples, sealing edges carefully. Prick top of pie with the point of a paring knife to allow steam to escape.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for an additional 40 to 50 minutes.
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