6 to 8 Tart apples (Granny Smith, six cups, pared, cored, thinly sliced)
1 1/2 Cups sugar
2 Tablespoons flour
1 Teaspoon cinnamon
1/4 Teaspoon salt
2 Tablespoons butter
Pastry for double crust pie
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices and salt. Mix with apples.
Fill a 9 inch pie crust with apples and dot with butter. Adjust top crust, cutting slits for escape of steam. Seal, and sprinkle with sugar. Bake at 400 degrees for 50 minutes or till done.
Tip: Mom adds about 1 Tablespoon of water to apple mixture. She also brushes top crust with cream before sprinkling with sugar. If crust edges brown too quickly, she covers with foil.
This is the old fashioned apple pie, with a fabulous crust! The apples are just the right tartness, and again, the crust is why I eat the pie... It is outstanding!!!