6 c. pared, sliced tart apples
1 c. sugar
3 tbsp. flour
2 tbsp. butter
1/4 c. red cinnamon candies
1 tbsp. lemon juice
Pastry for two 9-inch pie crusts

Mix apples, sugar and flour. Roll out half of dough; fit into 9-inch pie pan, allowing dough to overlap edges by an inch or so. Turn apple mixture into pastry. Dot with butter and red cinnamon candies. Drizzle on lemon juice. Roll out remaining dough and cut 1/2-inch strips with pastry wheel. Lay lattice strips across top, weaving over and under if desired. Fold bottom pastry over strips and crimp edges to seal. Bake at 425 degrees for 45 minutes, or until apples are tender.