9 INCH PIE:

2 (9 inch) pie crusts
2 lg. Johnathon or Roman Beauty apples
1 c. sugar
1 1/2 tbsp. flour
1/2 c. milk or cream
1/2 tsp. vanilla

10 INCH PIE:

10 inch pie crust
3 apples
1 1/4 c. sugar
2 tbsp. flour
3/4 c. milk or cream
3/4 tsp. vanilla

Chop apples fine, include peeling. Line each pie shell with chopped apples. Mix sugar, flour and spoon over the apples. Mix milk or cream and vanilla. Pour over flour and apples. Cut one stick of butter in pieces, place around over the top of apple mixture. Put top crust on and bake at 425 degrees for 15 minutes. Lower heat to 350 degrees for 45 minutes.