To make the crust: Mix flour and salt in a large bowl, then cut in the shortening with a pastry cutter until the mixture forms pea sized crumbs. Add the water 1 tablespoon at a time using a fork to lightly mix until the pastry begins to pull away from the sides of the bowl.
Shape the pastry dough into a ball and transfer to a floured work surface. Flatten the ball to form a disk, then wrap in plastic wrap and chill the dough for 45 minutes.
Preheat the oven to 400 F. Lightly dust a rolling pin and work surface with more flour and roll out the pie crust into a circle slightly larger than your pie plate (about 11 inches). Carefully transport the crust to the pie plate, being careful not the tear the pastry. Trim the edges that hang over the pie plate and lightly pinch to roll the edges up.
Toss the sliced apples with the other filling ingredients to coat. Pour filling over the pie crust.
Add the crumb topping ingredients to a mixing bowl and use your fingers or a pastry cutter to combine until small crumbs form. Sprinkle the crumb topping evenly over the apple filling.
Bake for 45 - 55 minutes or until crumble topping is browned and the apple filling is bubbly. Remove and cool before serving. Serve warm or room temperature. Enjoy!