Apple Blossom Pie

Grand Champion, North Carolina Apple Pie Contest, Dixie Classic Fair

First Place, Crisco American Baking Celebration

7 cups sliced, peeled apples
1 cup sugar
3⁄4 cup, plus 2 tablespoons white grape-peach juice blend
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cloves
1⁄4 teaspoon allspice
2 tablespoons butter
2 tablespoons cornstarch
2 tablespoons honey
Half and half

Combine apples, sugar, 3⁄4 cup juice, honey, and spices in large saucepan.

On medium heat, bring to boil. Combine cornstarch and 2 tablespoons juice and stir into apples. Boil 1 minute. Stir in butter. Cool to room temperature. Spoon filling into unbaked pie shell. Moisten edges with water. Lift top crust onto filled pie. Decorate with cut-outs shaped like apple blossoms. Cut slits and brush top lightly with half and half. Bake 400 degrees for 10 minutes, then 350 degrees for 30 to 40 minutes until crust is golden brown.

Crust:
3 cups all-purpose flour
1 teaspoon salt
1 cup chilled Crisco
6 tablespoons cold water
1 tablespoon white vinegar
1 egg beaten

Combine flour and salt in bowl. Cut in shortening until coarse crumbs form. Combine water and beaten egg; add vinegar. Stir quickly in flour mixture. (Do not overwork.) Divide dough into 2 balls and place in 9-inch pan. Add filling. Cover with top crust.

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