In a large bowl, mix flour and salt together. Add butter and shortening. Using a pastry cutter, cut the butter and shortening into the mixture until it resembles coarse meal (pea-size bits). Drizzle in the ice water, 1 tablespoon at a time, and blend dough until it begins to form large clumps. Transfer the dough to a floured work surface. Fold the dough into itself until the flour is fully mixed. The dough should come together easily and should not feel overly sticky. Form it into a ball, flatten into a 1-inch disc, wrap tightly in plastic, and chill for 2 hours. Roll out gently with a rolling pin and place dough in a pie pan. Feel free to crimp the crust’s edges. Heat oven to 350°F.

Heat butter or olive oil in the skillet, add chopped onion, and cook slowly over medium heat until soft and deep golden. Set aside in a bowl. Return skillet to medium heat and cook chopped bacon until brown and crispy. Mix in with the caramelized onion, along with the grated Granny Smith apple. Stir in shredded cheddar. Transfer the blended ingredients into the unbaked pie shell. Beat eggs, half & half, salt, and pepper, and pour over the filling. Mix lightly to make sure everything is coated with the egg mixture. Bake at 350°F for 25 to 30 minutes or until filling is just firm. Allow to cool for 10 minutes before cutting.

Recipe and photograph courtesy of Edelweiss Mountain Deli, Stowe