In a large mixing bowl, place flour and salt. Mix until combined.

Add shortening, and using your hands, cut shortening into the flour. (Use your fingers to rub through the flour and shortening, combining it until it becomes a sandy-textured mixture with small pea-sized lumps of shortening throughout. You do not want to over-mix, and want to make sure there are still some lumps of shortening to make the crust flaky and tender).

Once the flour and shortening are combined, begin adding water mixed with vinegar 1-2 Tablespoons at a time. You DO NOT want to add all of the water at once. You only want to add as much water as it takes to get the dough to begin forming into a ball that will hold together when rolled out. I would recommend using your hands to mix in the water so you can feel the texture of the dough as you go, making sure not to over-saturate it. (The dough should feel slightly less pliable than play-dough)

Divide your dough into three equal balls. Take the first ball of dough, and roll it out to 1/4 inch thickness on a well-floured surface. Fold the dough in half, pick it up, and gently place it in the bottom of your pie pan, making sure not to rip the dough. (If there are holes or rips in your dough, do your best to patch them before adding your filling)

Once the bottom crust has been placed in the pan, take your second ball of dough and repeat the rolling process. Once it has been rolled, you can either fold it in half and set it aside, or you can cut it into 7 equal-width strips for a lattice top, and set them aside.

Take the third ball of dough, wrap it in plastic wrap, and place it in the freezer to use at a later date. Proceed to make your filling.

Place the apple slices into a large pot. Cook the apples on the stovetop over medium heat just until the apples have gotten warm and are beginning to cook down slightly. You do not want to overcook them. You just want them to slightly begin to soften.

Remove the apples from the heat.

Into the pot of warm apples, add your sugar, flour, and cinnamon. Stir until well combined.

Set the filling aside to continue assembling your pie.

Preheat your oven to 425°F and grab your glass 10-inch deep dish pie pan.

Pour the apple filling into your bottom crust, making sure it’s evenly mounded (it’ll look like too much, but it bakes down—trust the process).

Take the second half of your rolled out dough (the top pie crust) and place it over the filling, making sure to cover the entire surface of the filling.

Brush the top pie crust with melted butter until it is thinly coated, and sprinkle lightly with cinnamon sugar.

Place the pie into your pre-heated oven and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake for 45 minutes to 1 hour, or until the crust is perfectly golden and the filling is bubbling throughout.

Remove from the oven and allow to cool for 30 minutes to 1 hour to allow the filling to set. Slice, serve, and enjoy!