4-5 c. peeled & sliced tart apples
1 1/2 c. sugar
1 tsp. cinnamon
1 tbsp. butter
Pastry for double crust, 9" pie
1/3 c. flour
1/4 c. water
Milk

Prepare pastry. Roll out half and line pan. Combine sugar, flour and cinnamon in a bowl; stir in water. Add apples, mixing to coat thoroughly. Pour into pan and dot with butter. Roll out top crust; cut a design in center (use small cookie cutter) to allow steam to escape. Place top crust on pie, pressing around the edges to seal. Brush pastry with milk and sprinkle with sugar. Bake at 350 degrees for 45 to 60 minutes, until crust is browned.

PASTRY FOR TWO-CRUST PIE:

1 1/2 c. flour
1/4 c. water
1/2 c. shortening
1/2 tsp. salt

Combine flour and salt; cut in shortening until mixture resembles grains of rice. Add water a little at a time, mixing to a workable dough. Use more water if needed. Divide dough in half; roll out top and bottom of crust on a floured board.