5 c Apples (tart); -peeled and thinly sliced
1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9"); unbaked
Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.
Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool.
Preheat oven to 425-degrees. Prepare pastry (or use store-bought).
Turn apple mixture into pastry-lined pie plate.
Cover with top crust in which you’ve cut slits; flute the edges.
Cover edge of pie crust with foil to prevent excessive browning; remove foil during the last 15 minutes of baking.
Bake 40-45 minutes or until crust is golden brown.