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

On lightly floured surface, roll out 1/2 of pastry into an 11-inch circle. Use to line 9-inch 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 coat apples.

Turn into pastry-lined pie plate, mounding high in center. Dot with butter. Roll out remaining pastry into 11-inch circle. Make slits in center for steam vents; adjust over filling; trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edges decoratively.

Bake at 425 degrees for 45-50 minutes until apples are tender and crust is golden brown. Cool partially on wire rack; serve warm.