PaPa's Old Fashioned Apple Pie

By sandy_h

From: Charles David Heise

Ingredients

• Pastry for 2-crust pie
• 1 cup sugar
• 1 teaspoon cinnamon
• 4 Tablespoons flour
• Dash salt
• 6 cups thinly sliced, pared, tart cooking apples (2 pounds)
• 2 Tablespoons butter or margarine

Preparation

Step 1

1. On light floured surface, roll out half of pastry into an 11 inch circle. Use to line 9 inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
2. Preheat oven to 425 degrees.
3. In small bowl, combine sugar, cinnamon, flour, and salt, mixing well.
4. Add to apples in large bowl, tossing lightly to combine.
5. Turn into pastry-lined pie plate, mounding high in center; dot with butter.
6. Roll out remaining pastry into an 11 inch circle. Make several slits near center for steam vents; adjust over filling; trim.
7. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively.
8. Bake 45 to 50 minutes, or until apples are tender and crust is golden-brown.
9. Cool partially on wire rack; serve warm.