Double crust pastry, recipe follows
7 to 9 med. size baking apples, peeled, cored and sliced about 8 cups
1 c. sugar
2 tbsp. cornstarch
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 tsp. butter
1 tbsp. milk
1/2 tsp. sugar
1/4 tsp. ground cinnamon

Roll half of pastry to 1/8 inch thickness on lightly floured surface. Fit into 9 inch pieplate; set aside. Combine apples, 1 cup sugar, cornstarch, vanilla and 1/4 teaspoon cinnamon, tossing to coat apples. Spoon mixture evenly into prepared pastry shell. Dot with butter. Roll remaining pastry to 1/8 inch thickness, and place over filling. Trim edges; seal and flute. Cut several slits in top crust to allow steam to escape. Brush pastry with milk and sprinkle with 1/2 teaspoon sugar and 1/4 teaspoon cinnamon. Bake at 425 degrees for 15 minutes; reduce temperature to 350 degrees and bake 30 minutes. Yield: one 9 inch pie.

DOUBLE CRUST PASTRY:

2 c. all purpose flour
1/2 tsp. salt
1/2 c. shortening
1/2 c. cold water

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Yield: pastry for one double crust pie.