WILLENE'S APPLE PIE

6 large Winesap Apples - peeled, cored & sliced. Place in a large bowl &
add:

1 C Packed Dark Brown Sugar
2 T Cornstarch
1 t Salt

Toss with Apples until coated with this mixture. Set Aside.

Prepare Crust:
2 C Flour
1 t Salt
3/4 C Butter Flavored Crisco
6-7 T Ice Water

Mix dry ingredients then cut in Crisco until small peas form. Add Ice water
until a still dough forms. Handle a little as possible if you want flaky
crust. (If you like a shortbread type crust it don't matter.) Divide into
2 separate but fairly equal balls. Roll out on floured surface until wide
enough to generously cover a 10" deep dish pie pan. Line pie pan with
bottom crust and dump apple slice mixture into crust. Dot with as much or
as little butter as you like.

Drizzle 1/4 C strong maple syrup.

Maple Syrup
1 C Sugar
1 C Karo white syrup
1/2 C Water
1-2 T Maple flavoring

Roll out top crust same as bottom and add to top of pie. Crimp edges and
cut flute holes as you please.

Bake at 425 degrees for 15 minutes then turn oven down to 350 degrees and
cook until golden & bubbly. Add more syrup thru flute holes when removed
from oven. Serve hot with vanilla ice cream. Drizzle with more maple syrup
over the ice cream if you like.

I won a blue ribbon with this pie at the state fair in Puyallup, Wa back in
the 70's.


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> wrote in message
...
> Would like an apple pie reciepe. Thank's
> in advance. Willie
>