1For pie crust - stir together salt and flour. Cut in butter and shortening until crumbly, the size of small peas. Stir in just enough water until moistened. Wrap tightly in plastic wrap and refrigerate while working with the apples.
2I can so I generally have canned apples on hand. If not, peel, core and slice apples thin, (1/8 inch). Add to deep pot and add water to cover the bottom, cover and simmer until just soft. Stir in butter and let melt. Add 1 teaspoon vanilla, 3/4 to 1 cup brown sugar, pinch of salt and 1 tablespoon all purpose flour. Stir well.
3Remove dough from refrigerator, separate and roll out bottom crust, leaving edges hanging over. Pour in apple pie filling. Roll out top crust and place over apple filling. Crimp edges and with sharp knife and trim. Pinch top edges between finger and thumb repeatedly until sealed. Put 2-3 slits in the top of the pie to let air and steam escape. Bake until golden brown, about an hour at 350 degrees.
4Mix melted butter, vanilla and whipping cream. Stir in enough powered sugar to make a thin glaze. Brush over warm apple pie.