Add the shortening and butter and mix on low until you get small pieces about the size of a pea. Slowly add the cold water, 1 tablespoon at a time until a dough forms.
Lay the dough over the baking sheet leaving a little bit hanging over the edge. Roll the remaining dough into a ball, cover with plastic wrap and place it in the fridge.
Cover and place the dough-covered baking sheet in the fridge to chill while we make the filling. Melt the butter in a 10” skillet. Add the apples and sauté over medium heat until soft and slightly browned.