We all associate this recipe with Dorrie, although she credits her grandma for it.
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
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