MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon-Sugar Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 10 servings

2 1/2 c A-P flour
1/2 ts Salt
1 1/4 c Cold lard
6 tb (to 8 tb) cold milk

MMMMM--------------------------FILLING-------------------------------
2 1/2 c Sugar
1 ts Ground cinnamon
1/2 ts Ground ginger
9 c Thin sliced peeled tart
- apples
1 tb Bourbon; opt
2 tb A-P flour
ds Salt
3 tb Cold butter; in cubes

MMMMM--------------------------TOPPING-------------------------------
1 tb Milk
2 ts Coarse sugar

In a large bowl, mix flour and salt; cut in lard until
crumbly. Gradually add milk, tossing with a fork until
dough holds together when pressed. Divide dough in half.
Shape each into a disk; wrap in plastic. Refrigerate 1
hour or overnight.

For filling, in a large bowl, mix sugar, cinnamon and
ginger. Add apples and toss to coat. Cover; let stand 1
hour to allow apples to release juices, stirring
occasionally.

Drain apples, reserving syrup. Place syrup and, if
desired, bourbon in a small saucepan; bring to a boil.
Reduce heat; simmer, uncovered, until mixture thickens
slightly and turns a medium amber color, 20-25 minutes.
Remove from heat; cool completely.

Set oven @ 400┬║F/205┬║C.

Toss drained apples with flour and salt. On a lightly
floured surface, roll one half of dough to a
1/8-in.-thick circle; transfer to a 10-in. cast-iron or
other deep ovenproof skillet. Trim pastry even with rim.
Add apple mixture. Pour cooled syrup over top; dot with
butter.

Roll remaining dough to a 1/8" thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.
Brush milk over pastry; sprinkle with coarse sugar.
Place on a foil-lined baking sheet. Bake 20 minutes.

Reduce oven setting to 350┬║F/175┬║C.

Bake until crust is golden brown and filling is bubbly,
45-55 minutes longer. Cool on a wire rack.

Renee Schettler Rossi, New York, New York

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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