The 1988 Cooking Classic Champion was Christine Mifkovich of Lehighton.
Here is Christine's winning recipe.
Shredded Apple Pie
Pie Crust (Makes enough for two pies)
5 cups flour
2 cups Crisco shortening
1 tablespoon vinegar
Mix flour and Crisco. Mix vinegar and egg and add enough water to measure 1 cup of liquid. Add the liquid mixture to the shortening mixture and cut with a knife to make pastry dough (or use a food processor). Roll and line 10-inch pie plate.
4 cups (green) shredded apples (about 8 medium apples)
2 tablespoons grated orange peel
1 1/2 teaspoon grated lemon peel
cup fresh squeezed orange juice
1 1/2 cup sugar
2 tablespoons hazelnut liqueur
1 1/2 tablespoon flour
2 eggs, beaten
Mix all ingredients together in order given and fill unbaked pie shell. Bake on a metal cookie sheet at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake 30 minutes more.
Top each slice with whipped cream just before serving.