Author: Mary Gilbert

• 8 cups apples
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 1/2 Tablespoons flour
• 1 1/2 teaspoon cinnamon
• pinch salt
• 1 1/2 tablespoon lemon juice
• 1 teaspoon vanilla

Cut apples into thin slices. Cook in large pan with 1/2 cup water. While cooking, add butter. Mix sugars, flour, cinnamon, and salt in bowl. After apples are tender, add sugar mix, lemon juice, and vanilla to apples. Allow mixture to simmer 10-12 minutes. Remove from stove and allow apples to cool. Once cool, place in pie crust. Be sure to slit holes in top crust. Sprinkle top with sugar if desired or mix one egg with 2 tablespoons water and brush over top crust. You may also add raisins or nuts to apple mix. Cook in oven at 425 degrees for approximately 45 minutes.

For gingersnap crust:

• 2/3 cups crushed gingersnaps
• 1/4 cup melted butter
• 1/2 cup sugar
• 1 teaspoon cinnamon
• Juice and grated rind of 1/2 lemon

• 2 cups flour
• 1 teaspoon salt

• 2/3 cup shortening
• 2 tablespoons chilled butter
• 4 - 5 tablespoons water