Preheat oven to 400 degrees.
To make crust: In a bowl, place flour, shortening and salt and with a pastry cutter, cut into pea sized morsels. Add iced water slowly to form dough ball. Wrap and refrigerate for 20 minutes to allow gluten to react.
Meanwhile to make the filling, in a bowl combine all ingredients and mix to blend. Set aside.
Divide dough roll in half. Roll each half between two sheets waxed paper to make 2 (10-inch) crusts. Line a 9-inch pie plate with dough and pour filling into crust. Make a few steam-vent slits in top crust and place over filling. Trim and flute crust. Place in preheated oven and bake for 40 to 45 minutes. Makes 1 pie. Enjoy!