Apple Pie
(From The Mormon Family Cookbook)

9-inch pie pan
425 Degrees F.

4 to 5 cups tart apples, peeled, cored, and sliced
¼ to ½ cup water
¾ to 1 cup sugar
1 to 2 tablespoons flour
½ to 1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or margarine
Pastry for 2-crust 9-inch pie

Steam or simmer apples gently in water until they wilt, and begin to become transparent. (This is a partial cooking only, so that apples will cook thoroughly in the pie.)

Combine the sugar, flour, cinnamon, and salt. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add ¼ cup of the cooling liquid. Sprinkle with remaining sugar mixture, then with lemon juice; dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of over for 30 to 40 minutes, or until nicely browned.

Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.

Note: You can make the pie filling and put it in a pie pan lined with foil and freeze. After it is frozen remove the frozen pie from the pie pan and wrap again with foil. When you are ready make your pie peel the foil off and place the filling in pan with the bottom crust. Add butter, put top crust on and bake for about 1 hr.