A touch of that amazing Vermont boiled apple cider/syrup again in this great country pie. Boiled apple cider tastes like a zillion apples compressed into a tangy, sweet syrup and is what Johnny Appleseed would have named as his brand of ambrosia. A tiny bit goes a long way and greatly ups the apple notes in this apple pie. But....if you don't have it, use a bit of honey or maple syrup instead. If you do not have these particular apples where you are, just try to find a combination of semi-firm baking/eating apples that are mostly sweet with a hint of tart. The big news on pie dough these days is Crisco’s new No Trans Fats version of their shortening. Look for the green can. We tried it. We liked it. We feel better about shortening lately. If you want to make one, great, classic apple pie, look no further. Make sure the apples are piled high. Don't skimp cuz they sink.