This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SPICY CINNAMON APPLE PIE

3/4 cups sugar
1 tbsp. flour
1/2 tsp. salt
5 to 6 apples (4 cups) pared, cored and sliced
Butter or margarine
2 tbsp. milk
Granulated sugar
Cinnamon pastry (below)

Combine sugar, flour and salt with apple slices. Spoon into 9-inch pastry-lined pan and dot with butter.

Cover with top crust and crimp edges. Brush crust with milk and sprinkle evenly with sugar.

Bake at 425 degrees until crust is brown and apples are tender when pricked with a fork.

Cinnamon Pie Crust

2/3 cup shortening
2 cups flour
1 tsp. salt
2 tbsp. cinnamon
3 to 4 tbsp. cold water

Sift together flour, cinnamon and salt. Cut in shortening with pastry blender or fork until mixture is consistency of corn meal. Sprinkle with cold water and toss lightly with fork. Use just enough water to moisten dough.

Form into ball and chill. Divide dough in half and roll on floured board to one-eighth-inch thickness. Cut slits in top crust to allow steam to escape.