50+ Friends Club Cookbook -- Pies and Pastries -- Cinnamon Apple Pie

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Cinnamon Apple Pie

From the Kitchen of: Darryl Casad

In a 5-quart pan, mix together sugar, salt, cinnamon red hot candies. Add water, butter and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar and candies. Keep warm.
Peel about 6 medium-large apples and slice 1/2 inch thick to make 6 cups. Add apples to syrup and boil gently, turning them carefully, until just tender and translucent, about 8 to 10 minutes. Blend 4 1/2 teaspoons each cornstarch and water until smooth; stir into apple mixture and cook, stirring, until it boils and thickens. Remove from heat.
Make pastry for a double-crust 9-inch pie, using your own recipe or piecrust mix. Roll out half the pastry and fit into bottom of pie pan. Add apple filling. Roll out remaining pastry for the top crust or to make lattice strips; fit across top and make fluted edge. Slash top crust for vents. Bake in a 425° oven until crust is golden brown, 30 to 35 minutes. Serve slightly warm or chilled.
Makes 6 servings.