This looks really close to my grandmothers' recipe. She came to America from Czechoslovakia in the late 1800's. She eventually modified her recipe from using shortening to using butter, it made the pastry a little softer in the end. The VERY BEST canned filling I have found to use is 'Solo' brand. I can't find it in local stores so I order it on line. In a pinch, tho, I buy canned pie filling and add a little sugar and it works just as well. And the 425 temp does seem a little high, I bake mine at 375 for 15-20 minutes then run a stick of butter around the edges when they come out of the oven. I add a crumble topping of butter and sugar on top.