Make the pastry.

1. In a large mixing bowl whisk together the dry ingredients. Flour and salt until well combined.
2. Add the cold cubed butter and cold vegetable shortening. Using a fork cut the butter into the flour until a small pea sized crumb.
3. Slowly mix in one tablespoon of iced water at a time, and gently mix it until the dough comes together. (you may not need all the water)
4. Turn the dough out onto a lightly floured surface and roll it into a ball. Cut the ball in half and flatten each one out into two disks. Cover each one tightly with plastic wrap and refrigerate for an hour.

The Filling

1. Combine the chopped apple pieces, cinnamon and lime juice in a bowl until all is coated.
2. On a lightly floured surface roll out the dough to about 1/8 inch thick. Using a 3.5 inch cookie cutter or a cup, cut our as many circles as you can. Reroll any scrap pieces together. You should get our about 18 – 20 circles. Transfer the cut our pieces to a baking tray and chill in fridge.
3. Preheat oven to 190 deg. C.  Remove the circle from the fridge and evenly distribute the apple filling to half of them. Being careful to not get the edges wet and to leave a space to close the pies together. Place one or two cubed butter on top of the filling of each and every pie.
4. Place the other half of the circles on top. (use some egg or milk or water to help seal them together.) Crimp the edges with a fork.
5. Brush the top of the pie with egg milk mixture or just milk. Then poke with a fork three sets of holes to the pie top.
6. Bake in preheated oven for 22 minutes until brown and filling is bubbling. At 190 Deg. C
7. Remove from the oven and set aside on a cooling rack, leave to cool before serving. Or serve warm.