Applescotch Pie

5 c Apples (tart); (note below)

-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 (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown. Note: I`ve found that ANY recipe calling for tart apples, you get more flavor by mixing the types of apples. As we have an abundance of varied apples, Fuji`s, Granny Smith and Gala`s...they all vary in flavor, texture, etc. Experiment with your favorite