8 c. peeled apples, sliced
1 c. sugar
1 (6 oz.) can apple cider
4 tsp. lemon juice
1 tbsp. cornstarch
1 c. flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
3 tbsp. butter
1 egg, beaten
3 tbsp. milk

Combine apples, 2 cups sugar, 1/4 cup cider and lemon juice in 10 to 12 inch Dutch oven. Cook, stirring until boiling. Reduce heat; simmer, covered, 3 minutes or until apples are almost tender, stirring occasionally. Stir together remaining cider and cornstarch and add to apple mixture. Cook, stirring until thickened and bubbly. Keep warm. Combine flour, 1/4 cup sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk and add to flour mixture, stirring just to moisten. Drop into 12 mounds on top of hot apple mixture. Bake at 375 degrees for 25 minutes. Serve warm with ice cream. (I use vanilla ice cream.) Makes 6 servings.