1 9-IN. PIE CRUST

6-8 FRESHLY PICKED COOKING APPLES (ABOUT 3 LBS.)

(SUCH AS GRANNY SMITH)

GRANULATED SUGAR (THE AMOUNT OF SUGAR DEPENDS ON THE SWEETNESS OF THE APPLE)

CINNAMON (TO TASTE)

3 TBSP. SIFTED ALL PURPOSE FLOUR

3 TBSP. BUTTER CUT INTO SMALL BITS

WHILE PREPARING APPLES, KEEP PIE SHELL CHILLED.

PREHEAT OVEN TO 350º.

PEEL AND CORE APPLES.

SLICE THE APPLES ABOUT 1/4 INCH THICK.

TOSS WITH CINNAMON AND SUGAR TO TASTE AND

WITH THE FLOUR.

FILL THE PIE WITH THE APPLE SLICES, MOUNDING THEM

SOMEWHAT.

DOT WITH BUTTER.

COVER LOOSELY WITH THE TOP CRUST USING A

LITTLE WATER TO SEAL THE CRUSTS TOGETHER.

CRIMP THE EDGES.

USING A FORK OR TIP OF A KNIFE, MAKE SEVERAL VENTS IN THE TOP CRUST.

BAKE FOR 1 HR. OR UNTIL GOLDEN BROWN.