Description
Found in cooking light magazine oct 1998. This pie is over the top good with such a great flavor and a light flaky crust. I really recommend making the pie crust from scratch but if that really frightens you then by all means use another form of pie crust that will fit a 9" pan with enough for a good ridge. I just have to finally post this recipe before my torn out copy gets ruined from overuse!
Ingredients
- All-purpose Flour
- Ice Water
- Salt
- Butter
- Shortening
- Apple Cider
- Sugar
- Cornstarch
- Lemon Juice
- Vanilla
- Cinnamon
- Ginger
- Allspice
- Nutmeg
- Baking Apples
- Water
- Egg