Apple Pie

5 to 6 cups of apples (tart apples - Granny Smith's or Pippin)
1 cup sugar
1 teaspoon flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 tablespoon butter softened

Peel and thinly slice apples (place a large bowl). In a small bowl mix with a fork the sugar, flour, salt, cinnamon and butter until well blended. Sprinkle over apples and toss until the apples are well coated. Put apple mixture in pie pan lined with pie crust then cover with second rolled out crust. Press edges together, it's called fluting. You can take a fork and press the edges together then run a sharp knife around the edge of the pan trimming off the extra dough. With a sharp knife poke holes in the crust to let steam escape. Sprinkle white sugar on top if you like a sweet crust.

Bake in a 425 degree oven for about 40 minutes.

Pie crust for 9 inch 2 crust pie

See: Oil Pastry Pie Crust

Or See: Traditional Pastry Pie Crust