Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas
sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary)
Gather pastry into a ball
Shape into flattened round on lightly floured surface
Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable
This allows the shortening to become slightly firm, which helps make the baked pastry more flaky
If refrigerated longer, let pastry soften slightly before rolling
Heat oven to 400°f
On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate
Fold pastry into fourths; place in pie plate
Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked
Trim overhanging edge of pastry 1 inch from rim of pie plate
Fold and roll pastry under, even with plate; flute as desired
In large bowl, toss filling ingredients
Pour into pie plate, mounding apples toward center
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms
Sprinkle evenly over top of pie
Sprinkle 1 tablespoon granulated sugar on top
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble