Preheat oven to 375°F. Filling: Sift dry ingredients together. Combine apples and lemon juice, then add dry ingredients and mix well. Set aside.

Crust: Combine flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse 3-5 times. Add shortening and pulse 3-5 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tbsp ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If it does not, then keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together. Divide dough into two mounds, flatten a little, wrap each in plastic and chill for at about 30 minutes.

Remove from fridge and turn out onto a floured surface. Using a rolling pin, working from the centre outwards, roll out the dough to about 1/8” thick. Check periodically to see make sure it’s not sticking to your work surface. Cut out pastry strips and fit them inside a mason jar, pinching to seal the edges together. Fill with apple mixture and top with a circle cut from the pie dough. “Glue” the top to the bottom with a little dab of water and press together with a fork. Pierce the top with a knife to allow steam to escape.

Bake for about 30 minutes, or until the crust is flaky and the filling starts to bubble. When it cools enough, you can eat it right out of the jar!