Pastry for 9 inch double crust
7-8 med. size tart, juicy apples, 2 1/4 lbs.
1 tbsp. flour
Dash salt
2/3 - 3/4 c. sugar, depending on apples
1 tbsp. butter
1 tbsp. lemon juice
1/4 tsp. cinnamon

Adjust rack to 5-6 inches above bottom of oven. Set oven to 450 degrees.

Wash apples, pare, 1/4, remove cores and cut 1/4's lengthwise into 3-4 slices. There should be a full quart of sliced apples, firmly packed. Blend flour, salt and spices and sprinkle 1/4 of mixture over bottom of crust. Stir rest of mixture lightly through apples and turn them into pan. Dot with butter and sprinkle with lemon juice, then with cinnamon.

Moisten edge of crust, lay on top crust and press down gently to seal around edge. Trim off pastry with 1/2 inch overhang. Fold under lower pastry. Press edges gently and crimp with fork tines or flute with fingers. Bake 15 minutes, then reduce heat to 325 degrees and bake 35 minutes longer or until apples are tender and juice bubbles out of vents. Remove to cool 2-3 hours.