5 cups thinly sliced pared tart apples (about 5 medium)
1 cup brown sugar
1/4 cup water
1 Tbs. lemon juice
1/4 cup flour (If using self-rising flour, omit salt)
2 Tbs. sugar
3/4 tsp. salt
1 tsp. vanilla
3 Tbs. margarine or butter
Pastry for 9" Two-Crust Pie
Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or just until apples are tender.
Mix flour, 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 vanilla and margarine; cool.
Heat oven to 425. Prepare pastry.
Turn apple mixture into pastry-lined pie
plate. Cover and top crust that has slits cut in it; seal and flute.
Cover edge with 2 to 3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown.