WINNIE’S APPLE PIE

2 piecrusts*
4-6 Rome apples, peeled and diced
1 c. sugar
2 heaping TB flour
1 t. cinnamon
½ stick butter, chipped into small chunks

Preheat oven to 350 degrees. Put one piecrust in a pie plate and reserve the other one to put on top of the pie.

In a large bowl, stir all ingredients together. Let sit a while and stir occasionally, until apples begin to juice. Pour into the piecrust and top with the remaining crust. Punch 3 or 4 holes in the center of the crust as air vents. Pour about 2 TB sugar and about 3 TB milk over the top crust. Bake about an hour. Sometimes I make 2 pies and freeze one before baking to have at a later date. Wait and put the sugar and milk on the top crust until just before baking. It is not necessary to thaw the pie before baking.

*If desired use Winnie’s crust recipe as found in the Jeff Davis pie recipe.