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.
Cucumber Melon Salad
Combine oil, lemon juice, salt, and pepper in a jar and shake. In a bowl, add thinly sliced cucumbers and bite-sized pieces of melon. Pour dressing over and toss salad. Cover and refrigerate. To serve: Put 2 pieces of lettuce on salad plate and spoon cucumber mixture on with slotted spoon. Makes 8 servings.