Mix together flour and salt and work in butter. You want the butter pretty much completely worked into the flour, so only small pebbles are visible. Add in the water, 2 T at a time until dough forms. Divide the dough in two and set aside or chill until needed.
Pie Filling
Mix together all ingredients in a large bowl
Rolling the Dough
Roll out the two pieces of dough into a circle to fit into a buttered and floured pie tin. Lay one piece into the tin and cut off excess dough.
Assemble
Layer the apple mixture into the pie tin and break apart the 1 T of butter to sprinkle on top of the mixture before laying down the top layer of dough. Cut a slit or design into the crust and brush with an egg white (optional) and bake for about 40-50 minutes. Let cool and enjoy!
To Make Pocket Pies
Roll dough out into a rectangle and cut into squares. Place pie filling in the middle and fold over to create a triangle. Seal the edges with a fork and brush with an egg wash and sprinkle with sugar and cinnamon. Bake for about 20 minutes until dough is golden brown.