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Apple Pie

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

1. Line a pie plate with half the pastry, leaving a 1-inch overhang.
2. Combine sugar, cornstarch, cinnamon, sliced apples, and lemon juice in a bowl; toss to coat evenly.
3. Spoon into the prepared pie shell and dot with 1 tablespoon butter. Top with the remaining pastry, flute the edge, and cut steam vents.
4. Bake at 425*F for 50 minutes, or until golden brown.

Makes 8 servings.

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