Apple Pie

Pastry for double crust pie

About 8 cups thinly sliced tart apples

1 cup sugar

2 tablespoons all purpose flour

1 teaspoon cinnamon

Dash salt

2 tablespoons butter


Preheat oven to 400 degrees F. 

For the bottom crust, dough should be rolled to be slightly larger than the pie plate. Place the dough in the pie plate.

Combine sugar, flour, cinnamon, and salt. Mix well. Combine sugar mixture with sliced apples. Fill pie plate with apple mixture. Dot with

butter. Roll out top crust for pie in the same manner as the lower crust. Fold the crust in half and place on top of the pie plate. Adjust

crust; trim off excess crust around the edge of pie. Cut holes in the top to vent, and crimp edge to seal. Sprinkle with sugar for sparkle.

Place on a baking sheet to catch any overflow and bake at 400 degrees F for 50 minutes or until done. For the last 20 minutes of baking

time, shield edges with aluminum foil strips to prevent over browning of crust. Remove from oven; cool on a wire rack. Serve plain or with a

scoop of ice cream.