2 pie crusts
4 medium size cooking apples, peeled and cored
4 tsp. sugar
cinnamon
4 pats butter
3/4 c. sugar
pat butter
1/4 to 1/2 c. boiling water

Divide the pie crusts into 4 equal pieces. Place 1 apple onto dough and fill apple cavity with a bit of sugar and dash cinnamon to taste and pat of butter. Wrap filled apple with dough and pinch closed at top. Prepare remaining apples and place in baking dish. On bottom of dish add 3/4 c. sugar, pat butter and 1/4 to 1/2 c. boiling water.

Bake until crust is done.

Glaze:

1-1/2 c. sugar
3 tbsp. flour
1-1/2 c. milk
1 tsp. vanilla extract

Combine 1-1/2 cups sugar, 3 tablespoons flour and 1-1/2 cups milk in pan, stirring constantly until thickened, adding vanilla extract at the end. Drizzle glaze over the top of each apple at serving time.

Serves 4.