Fall Crisp Apple Pie

One unbaked 9” pie crust 
8-10 apples 
1 cup sugar 
¼ tsp ground cloves 
1/2 tsp. cinnamon
2 tsp. lemon juice
3/4 cup flour
1/8 tsp. salt
6 tbsp.  butter

Preheat oven to 350 degrees.  Peel, core, and slice apples into a bowl.  Add ½ cup sugar, spices, and lemon juice.  Mix lightly and pour into a 9” pie crust.  Blend the remaining sugar, flour, salt, and butter to a crumbly consistency.  Sprinkle over apple mixture.  Bake for 45 minutes, or till apples are tender and crust is browned.

 Pie Crust (Makes 4 single pie crusts)

 Whisk together: 

4 cups flour

1 tbsp. sugar

2 tsp. salt

Cut 1 ¾ cup shortening into flour mixture. 

Mix together with a fork:
1 T vinegar
1 large egg 
½ cup water

Add egg mixture to flour/shortening mixture.   Wrap in plastic wrap and put in refrigerator until needed.  Freeze unused dough.

1 cup sugar 
1/2 cup cornstarch
3 egg yolks, beaten
One 14 oz. can sweetened condensed milk
2/3 cup lemon juice, divided
Dash of salt
3 tbsp. butter
 One 8 oz. pkg. cream cheese, softened
1½ cups cold water 
One 4 oz. instant lemon pudding mix                                                       
Whipping Cream                                                         
Lemon slices to garnish
One 9 deep dish pie shell, baked                                                   

In a small saucepan, combine sugar and cornstarch.  Gradually stir in water, mixing until smooth.  Cook and stir until thick and clear.  Quickly stir in egg yolks.  Bring to a boil and boil for 1 minute stirring constantly.  Remove from the heat and stir in 1/3 cup lemon juice, salt and butter.  Cool for several hours.  In a mixing bowl, blend condensed milk and cream cheese until smooth.  Stir in pudding mix and 1/3 cup lemon juice.  Fold into chilled lemon filling.  Place filling in pie  shell.  Refrigerate and garnish with whipped cream and lemon slices.