Here's an apple pie recipe that's healthy and yummy. It serves 8.

FILLING:

4 c. peeled, cored & sliced apples
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. vanilla extract
Grated rind from half a lemon
1 tbsp. fresh lemon juice
1 tbsp. butter
1 tbsp. sugar

Preheat oven to 450 degrees. Line a 9 inch pie pan with half the pastry (recipe below). Cover and chill in refrigerator. In a large bowl, combine sliced apples, 1 cup sugar, cinnamon, vanilla, lemon rind and juice. Stir to mix well.

Pour mixture into unbaked pie shell. Dot with butter. Cover with remaining crust and cut steam holes. Crimp pie crust to pan edge to seal. Bake 10 minutes, then reduce oven temperature to 350 degrees. Bake 30 to 35 minutes more. Sprinkle with 1 tablespoon sugar while pie is still hot from the oven.

Now here's the recipe for the 9 inch 2-crust pie - it makes 2 single pie crusts or 1 double-layer crust.

PASTRY:

2 c. all-purpose flour
1 1/4 tsp. salt
1/3 c. vegetable oil
3 tbsp. cold skim milk

Sift flour and salt together into a mixing bowl. Set aside. In a small bowl or a 1 cup measure, combine oil and cold milk. Pour liquid all at once into flour mixture. Stir lightly with a fork until blended, adding more milk if necessary to hold dough together.

Divide into 2 portions. Cover and refrigerate for a few minutes to make dough easier to work. Flatten 1 ball of dough slightly and place on a sheet of wax paper or cellophane wrap. Put another sheet over top and roll out quickly. Do not roll too thin.

Remove top sheet of paper and turn dough out onto pie plate. Remove second sheet and lift crust around the edges so it settles into the plate. Trim and flute edges with a fork or your fingers. Repeat with second ball of dough and place in another pie pan or on top of filled pie. Crust may be covered and refrigerated or frozen before filling.