In a bowl, mix together the flour and salt. Cut in the cold butter with a fork until semi-blended. Add in the cold water until the mixture forms a dough.

Cut the dough into 2 balls and grease the bottom a pie plate. Press one of the dough balls into the bottom of the pie plate and up the sides to form part of the crust. Roll out the other half and save to place on top of the pie after you make your filling.

Mix the filling ingredients together and pour on top of the bottom pie crust.

Top with the second crust dough. Cut slits in the top crust so the steam can escape.

Bake at 425 degrees for 45 – 50 minutes or until bubbly and brown. (You may want to place tin foil over the edges of the pie crust for the first 30 minutes of baking so it doesn’t get overdone.)