Kathryn Nutt, Lillie School

• Pastry for double crust
• 1 tsp cinnamon
• 3/4 cup sugar
• 2 Tbsp all-purpose flour
• 6 cups apple slices (about 6 medium apples)
• 1 Tbsp butter or margarine

Pare, core and slice apples; toss with mixture of sugar, flour and cinnamon. Turn in to pastry lined 9 inch pie plate; dot with butter. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Bake at 400° for 30 to 40 minutes, until pie is desired brownness and apples are tender.

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