Pastry for 2 crust pie
1 c. sugar
1 tsp. cinnamon
4 tbsp. flour
Dash salt
6 c. thinly sliced, pared, tart cooking apples (2 lbs.)
2 tbsp. butter

On lightly floured surface, roll out half of pastry. Line pie plate; trim. Refrigerate, with rest of pastry, until ready to use. Preheat oven to 425 degrees. In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples in large bowl, tossing lightly to combine. Turn into pastry lined pie plate, mounding high in center; dot with butter. Roll out remaining pastry. Make several slits near center for steam vents; adjust over filling; trim. Fold edge of top crust under bottom crust; press together with fingertips. Bake 45 to 50 minutes, or until apples are tender and crust is golden brown.