I live in the very rural west. The variety of apples that we have for cooking are few so I use MacIntosh or Pippins with freshly grated nutmeg and cardamon, cinnamon of various types. I slice the apples add 1/2 a cup of frozen apple juice and the apples in a saucepan with sugar and cook on low for about 5 or 10 minutes just to soften the apples a bit. Cool and add thickening the juice, I have used cornstarch, arrowroot and flour they all work well. Lard is easy to get here so use lard and buuter in my crust, thank you Grandma and Great Granny. Apple pie is a rite of passage from summer into fall what could be better. :-)

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