Cinnamony Apple Pie

Crust:
9” Classic Crisco Double Crust

Filing:
1 tbsp. lemon juice
1 tbsp. cinnamon candies, such as Hot Reds®, crushed
1/3 cup honey
1 tsp. cinnamon
3 to 4 cups thinly sliced baking apples
1 tbsp. margarine

Glaze: 1 tsp. milk

For crust, prepare recipe and press bottom crust into 9" glass pie plate. Heat oven to 450°. Do not bake. Reserve dough scraps for cutouts, if desired.

For filling, heat lemon juice in small saucepan. Add crushed candies; stir until dissolved. Stir in honey and cinnamon. Set aside.

Arrange apples in unbaked pie crust. Drizzle with honey mixture. Dot with
margarine. Moisten pastry edge with water. Cover with top crust. Cut slits in top crust to allow steam to escape. Decorate with pastry cutouts, if desired.

For glaze, brush the top crust with milk. Place pie in oven. Reduce oven temp to 350° and bake for 1 hour or until filling center is bubbly and crust is golden brown. Cool until barely warm or to room temp before serving.