Apple Pie

Pastry for 2 crust pie.

2 lb tart apples, peeled and sliced
1  c sugar
1 ts cinnamon,( a little extra)
4 tbls flour
dash salt
2 Tbls butter

Roll out 1/2 pastry and place in the bottom of a  9 inch pie plate.
Trim & refrigerate until apples are ready.
refrigerate other 1/2 of pastry.
Mix sugar, flour cinnamon and salt.
sprinkle over apples. Toss lightly.
Turn into pastry lined pie plate, mounding in the center.
Dot with pieces of  butter.
Roll out remaining pastry & adjust over filling.
Cut about 4 slits in the top.
Trim and crimp edges.
Mom then put a little milk on a piece of wax paper
and dabbed the pie crust with the milk.
Bake 45-50 min. at 425 or until apples are
fork tender and crust is brown.