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

1 egg

Water

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.

Pie Filling

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

Topping

Whipped cream

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.