6 lg. tart cooking apples
1/2 c. sherry (dry, golden or sweet)
2/3 c. apple cider
3/4 c. sugar
1/8 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. ginger
1 sm. bay leaf
2 tbsp. butter
1 1/2 tbsp. cornstarch
1 1/2 tbsp. lemon juice
Pastry for double crust pie
Melted butter and sugar for top

Pare and core apples, slice in eights (6 cups). In a large saucepan combine sherry, cider, sugar, salt, spices and bay leaf. Pour over apple wedges. Cover and cook over moderate heat 10 minutes. Remove from heat and discard bay leaf.

Drain liquid to measure 1 1/4 cups. If less add sherry to make proper amount. Stir in butter and cornstarch blended with lemon juice. Cook until thickened. Combine with apples.

Turn into unbaked 9 inch pie shell. Seal with top crust. Prick top. Brush with butter and sprinkle with sugar. Bake 425 degrees 25 to 35 minutes until crisp.