Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside. Combine 3/4 cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill for 10 minutes or until plastic can be easily removed.
Remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch pie plate coated with cooking spray. Remove bottom sheet of plastic. Fold edges under; flute. Pierce bottom and sides of dough with a fork. Bake at 400° for 8 minutes; cool on a wire rack.
Combine applesauce and remaining ingredients in a bowl, and stir well with a whisk. Pour into prepared crust; bake at 400° for 10 minutes. Reduce oven temperature to 325°; bake an additional 55 minutes or until filling is set. Cool completely on a wire rack. Garnish with cinnamon sticks, if desired.