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1/4 tsp. cloves
1/4 tsp. nutmeg or mace
1/2 tsp. cinnamon
Grated rind of 1/2 lemon
1 Tbsp. lemon juice
Butter
Cream
Prepare pastry; divide in half; line 9-inch pie pan with one portion and save remainder for top. Refrigerate both while you make the filling. Measure the sliced apples. You should have about 4 cups. Mix apples with sugar, salt, cinnamon, lemon rind and juice. Arrange a row inside chilled pastry about 1/2-inch from edge and work toward center until shell is covered. Pile remaining slices on top. Dot with butter and cover with top crust; slash in several places. Seal edges securely and
crimp. Bake in preheated oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 to 35 minutes. Five minutes before pie has finished baking, brush top with cream and sprinkle generously with sugar.
Cheddar Pastry
1-2/3 c. sifted all-purpose flour
1/4 tsp. salt
1/2 c. shortening
1 c. grated cheddar cheese (loosely packed)
1/4 c. ice water
Filling for apple pie
Sift flour and salt together, work in the shortening, then add the water, sprinkling it over the surface of the mixture. Stir lightly with a fork until pastry holds together. Divide pastry in half and line 9-inch pie pan with one portion, saving the other for top crust. Refrigerate both while you make the pie filling. Bake as directed for apple pie.
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