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1
Preheat oven to 425.
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2
Combine the flour and salt and cinnamon.
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3
cut in the butter till the mixture.
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is the size of small peas.
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5
sprinkle water in one spoonful at a time, while.
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tossing and stirring lightly.
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when the dough is moist enough to stick.
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together, form two balls.
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flatten and roll to 1/2 inch thickness on a.
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floured surface.
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cut out a circle large enough for the pie pan.
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wrap in celophane and refrigerate till needed.
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for filling:.
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This is the key secret -- fill a large bowl with water and two tablespoons of the lemon juice.
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15
Peel, core and slice the apples to about 1/2 thick slices, and place the slices in the lemon water.
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This keeps the apples from turning color and gives them a little extra tartness.
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17
Combine the flour, sugar and cinnamon.
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18
Add the apple slices and 1 tablespoon of lemon juice, tossing till the apple slices are evenly covered with the flour-sugar mixture.
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Place one of the pie crusts into a dish, pricking the bottom with a fork.
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20
Pour the apple mixture into the lined pie pan.
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Cut the butter into pieces and drop these into the apple mixture.
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finish the top crust however you like (full top or lattice).
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23
Sprinkle the.
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top crust with a little bit of cinnamon and sugar.
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25
Bake for 40-50 minutes,.
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or until the top crust is golden and the pie is bubbling.
