Peel, core and slice apples. Squeeze fresh lemon juice over apples.
Combine remainder of ingredients (except pie shells) and bring to a boil to thicken. Pour over apples and mix well.
Grandma's Pie Crust:
3 cups flour
11/4 cups shortening or butter
1 teaspoon salt
5 tablespoons cold water
2 teaspoons white vinegar
2 tablespoons cream plus 1 beaten egg for egg wash
Blend flour and shortening to pea-sized crumbs. Add remainder of ingredients and mix. Let rest for 20 minutes. Divide and roll out into 2 crusts. Bake bottom piecrust for 15 minutes, cool and fill with apple mixture. Lay the top crust over apple filling and pinch together around the edges. Brush top crust with egg wash. Bake at 425 for 15 minutes. Reduce heat to 350 for 40-45 minutes. Cover with foil if crust gets too brown.
Old Mexico Style Pozole
Bring meat to boil and simmer in 1 gallon of water until tender. Remove bones. Add hominy, chili and spices. I put the red chile in the blender with about 3 cups of water and blend until chilies turn into a nice paste. Use only sun dried chilies for wonderful flavor and color. Commercially dried chilies dried by fires turns red chili brown and bitter. NOTE: Any meat that makes a nice rich broth works. I have chickens, and an old hen or rooster makes the very best rich broth. So, that entails catching the chickens, killing them, taking off their feathers with hot water, cleaning out the entrails and cutting them up. Anyway, if you want the best broth in the world use a rooster or an old hen.