6 cups cored, peeled, and thinly sliced apples
7/8 cup sugar (1 cup minus two tablespoons)
1 tsp cinnamon
2-3 tablespoons butter
pastry for one-crust 9-inch pie (again, I buy Pillsbury’s)
Invert pie pan over crust, cut around edge of pan leaving a 1/2 inch margin. Drape trimmings over edge of pie pan, moisten the top slightly. Mix apples with sugar and cinnamon, sprinkle with a little lemon juice. Turn into 9 inch pie pan. Dot with butter. Place crust on top, and press edges firmly into moistened bottom dough to seal. Cut slits in top to allow steam to escape. Bake in 450 degree oven for 15 minutes. Reduce heat to 350, and bake for 25 to 40 minutes longer, depending on the variety of apples used (less for soft apples, more for firm apples).