1 c. apple cider or juice
2/3 c. sugar
6 to 8 apples, pared, cored and sliced (6 c.)
2 tbsp. cornstarch
2 tbsp. water
1 tsp. lemon juice
1 tsp. vanilla
1 tbsp. butter
Pastry for 2 crust (9 inch pie)

In large saucepan, bring cider and sugar to boiling; add apples. Cook, uncovered, until apples are tender, about 8 minutes. Drain apples, reserving syrup; add more cider to syrup if necessary to equal 1 1/3 cup liquid. Combine cornstarch, water, lemon juice, and vanilla. Stir cornstarch mixture and butter into reserved syrup. Cook and stir until mixture thickens and bubbles; add apples. Line a 9 inch pie plate with pastry; fill with apple mixture. Put on top crust. Bake in 400 degree oven for 40 minutes or until lightly browned.