Heat oven to 400?F. For pastry, in a medium bowl, mix flour and salt. Cut in shortening with pastry blender or two knives until the size of coarse meal. Stir in bacon. Gradually add water, tossing with a fork until dough holds together. If dough seems dry add additional cold water 1/2 tablespoon at a time. Form dough into two balls. On a floured surface, roll out one ball of dough to a 10-inch thickness. Place in a 9-inch pie pan.
For filling, in a large bowl, combine sugar, cinnamon and salt. Stir in bacon. Add apples; toss well and transfer to pastry lined pie pan. Roll remaining ball of dough out to 10-inch circle; place over apples. Turn edges of top pastry over bottom pastry; crimp to seal well and flute. Cut 4 or 5 slits in top of pastry. If desired, sprinkle additional sugar over top of pie. Cover edges of pastry with strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 45 minutes or until deep golden brown. Cool at least 1 hour before serving.