Pastry for (9-inch) double-crust pie
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups sliced apples
1 tablespoon lemon juice
1 tablespoon butter or margarine
Line a pie plate with half the pastry, leaving a 1-inch overhang.
Combine sugar, cornstarch, cinnamon, sliced apples, and lemon juice in a bowl; toss to coat evenly.
Spoon into the prepared pie shell and dot with 1 tablespoon butter. Top with the remaining pastry, flute the edge, and cut steam vents.
Bake at 425*F for 50 minutes, or until golden brown.
Makes 8 servings.