Grandma Clarice’s
Cinnamon Apple Pie

Apple pie—brought to America by the English—is beloved by Americans. We love the apples from an old King apple tree. There have never been better apples for pies. Boxes of apples are left to sit out on the porch in October and November. The apples are half the secret, the other secret is shortening, apple cider vinegar and sifting the flour into the measuring cups. The pie crust is the best we have ever tasted!

Pie Crust

    All-purpose flour
    ¾ teaspoon salt
    ¼ cup ice cold water
    ¾ tablespoon apple cider vinegar
    ¾ cup Crisco
® solid vegetable shortening

Spiced Apple Filling

    5 cups sliced King or Braeburn apples
    ½ cup granulated sugar
    ½ cup dark brown sugar
    1 teaspoon ground cinnamon
    ⅛ teaspoon ground nutmeg
    ¼ teaspoon apple pie spice
    ¼ teaspoon ground coriander seeds
    ¼ teaspoon mace
    Pinch salt

1.  Crust: Set out a large bowl. Sift flour into 2 ¼ cups, empty          
     into bowl. Stir in salt. Take out ⅓ cup of the mixed flour          
     and place in a small bowl. To the ⅓ cup flour, use a fork to      
     add water and vinegar. Place paste in the refrigerator.

2.  Cut shortening into remaining flour using a mixer on low  
      speed or use two knives. Stir in paste with fork. Divide          
      pastry in half and roll out on a well-floured breadboard to fit a
      9-inch pie plate. Roll out top crust, then set aside.

3.  Filling: In a large bowl, toss apples, granulated sugar, brown        
     sugar, cinnamon, nutmeg, apple pie spice, coriander, mace
     and salt. Empty into prepared crust. Cover with top crust,    
     seal and flute edge. Cut a few slits in the top crust to allow         
     steam to escape. Cover pie crust edges with foil during the   
     first 15 minutes of baking or use a pie crust shield.

4.  Bake in preheated 400° oven 45-50 minutes.

     Hint: Roll out any leftover pastry. Sprinkle with cinnamon   
     sugar or top with jam. Bake on a large baking sheet after the    
     pie is done. Keep them on the counter next to the pie to keep
     hungry nibblers from eating the edges of the pie crust.

     Makes 8 large slices