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Mix flour and salt in a medium bowl.  Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are the size of small peas.  Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves side of bowl.

Gather pastry into a ball.  Divide dough in half and shape both pieces into flat discs, wrap in platic wrap and refrigerate about 30 minutes.

Preheat oven 350 degrees.  Roll one disc at a time into a circle 2 inches larger than upside down pie plate (9-inches).

Preheat over to 400 degrees.  Combine remaining ingredients in large bow.  Toss gently to combine.

Roll out second dough disc on lightly floured surface to 11-inch round.  Cut into 14 1/2-inch-wide strips.  Spoon filling into bottom crust.  Arrange 7 dough strips atop filling, spacing evenly.  Form lattice by placing remaining dough strips in opposite directions atop filling.  Trim ends of dough strips even with overhang of bottom crust.  Fold strip ends and overhang under, pressing to seal.  Crimp edges decoratively.

If wanted: mix 1 egg yolk with 1 teaspoon water and brish over crust.

Transfer pie to baking sheet.  Bake 20 minutes.  Reduce oven temperature to 350 degrees.  Bake pie until golden and filling thickens, about 1 hour 25 minutes.