Preheat oven to 450 degrees F. Prepare pastry: Combine flour and salt in large bowl. Cut in shortening until texture of coarse meal. Whisk together water, egg yolk and vinegar in small bowl. Gradually pour over flour mixture, stirring quickly with fork until pastry holds together. Divide pastry in half; flatten into rounds 1 inch thick. Cover with damp paper toweling. Roll half of pastry out on well-floured surface into 13 inch round. Roll onto rolling pin; ease into 9 inch pie plate.
Prepare Apple Filling: Combine sugar and cinnamon in large bowl. Add apples, toss together. Pile apples into pastry shell, mounding in the center; dot with butter.
Roll second half of pastry into 12 inch round. Roll onto rolling pin; carefully ease over top of apples, centering as evenly as possible. Trim pastry to 1 inch overhang all around. Roll the two under together onto plate rim; crimp to seal. Cut steam vents in top crust. Slide pie onto baking sheet.
Bake in preheated 450 degree F oven for 15 minutes; if pie browns too much, cover loosely with aluminum foil. Reduce heat to 400 degrees F. Bake 1 hour and 25 minutes or until pastry is golden brown and filling is bubbly. Cool pie at least 1 hour.
By Robin from Washington, IA
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