Pastry for 2 crust pie (see below)
1/3 c. sugar
1 tsp. ground cinnamon
1/2 c. semi-sweet chocolate pieces
Cinnamon sugar
6-8 tart apples (peeled, cored & thinly sliced 6 c.)

Combine sugar and ground cinnamon; mix with apples. Turn into an unbaked pie shell. Top with chocolate pieces. Cover with top crust, cutting slits for escape of steam. Seal; flute edges. Sprinkle with cinnamon sugar. Bake at 400 degrees for 45 minutes.

PLAIN PIE PASTRY:

2 c. sifted flour
3/4 tsp. salt
2/3 c. shortening
4-6 tbsp. cold water

Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water, using only a small portion at a time, until mixture will hold together. Divide dough into 2 parts. Roll out on floured board.

Line pie pan with 1 piece, being careful not to stretch dough. After filling is placed in pastry, dampen edges with cold water and cover with remaining dough which has been rolled out and slashed in several places to allow steam to escape while baking. Press edges together with prongs of fork and bake according to recipe for filling.