Makes 8 to 10 servings
Pastry for 9″ double crust (use Pillsbury Pie Crust or make from scratch)
8-10 medium cooking apples (Macintosh or Cortland), peeled and sliced
1 cup sugar
2 1/2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 tablespoon butter or margarine
milk (for browning of crust)
• Preheat oven to 400F.
• Line 9″ pie pan with one pastry. In large bowl stir together apples, sugar, flour, cinnamon and salt. Spoon into pastry-lined 9″ pie pan. Dot with butter. Cover with second pastry; fold overhang under; crimp and flute edge.
• Brush pastry with milk; cut a few slits for steam to escape.
• Bake 35-45 minutes until pie is browned and apples are tender. To prevent over-browning, cover pie loosely with tent of foil after 20 minutes. Cool on wire rack or serve warm with vanilla ice cream.