Pastry for two-crust pie
1 cup sugar
1 teaspoon cinnamon
4 tablespoons flour (or 3 tablespoons Cornstarch)
dash salt
6 cups apples (or maybe 7)
2 tablespoons butter
Combine sugar, cinnamon, flour, and salt
Add to apples which are peeled and sliced
Toss gently
Turn into pastry lined 9-inch pie plate
Arrange as you would like in piecrust
Dot apples with butter
Paint the edge of pie dough with milk and a brush or fingers Cover with top crust
Trim edges, if you trim them a bit long then you can fold the top under the bottom crust all the way around and then crimp with fingers and thumb
Make slits for steam - in a shape like an A or a tree
Brush lightly with milk and
Sprinkle lightly with sugar
Bake about 45 minutes or until it just starts to bubble and you can insert a knife into one of the slits and the apples are soft
