Pastry for a double-crust pie
3/4 c. sugar
2 tbsp. flour
1 tbsp. cornstarch
1/8 c. Red Hots cinnamon candies
1/8 tsp. nutmeg
1/8 tsp. salt
7 c. sliced peeled apples (Jonathon & Grimes Golden)
1 tbsp. butter
1 tbsp. half-strength vanilla

Prepare your 2 pie crusts. Combine the sugar, flour, cornstarch, Red Hots, nutmeg, and salt; mix thoroughly. In a large bowl, mix your sliced apples with the above dry ingredients. Heap into a pastry-lined pie pan. Dot with butter, and sprinkle with the diluted half-strength vanilla. Add top crust, flute edges, cut steam vents. Bake at 425 degrees for 50 minutes.

You may need to protect the fluted edges from burning with a ring of aluminum foil. Use any type apples, but a mix of Jonathon & Grimes Golden gets the blue ribbon. Red Hots give the pie a red blush; and vanilla seems like you have ice cream with every bite!