2 Tbsp. Flour

Winesap apples

Dash of salt

Cinnamon to taste

½ tsp. vanilla

1 tsp. lemon juice

Prepared pie crust (I'm lazy and use the frozen kind)

 Slice ¼ cup of butter into pie crust. Combine flour, sugar, cinnamon and salt and sprinkle one-half of the dry mixture over the butter in the pie crust. Chop apples to fill crust. (Remember the apples will cook down, so heap 'em up nice and high.) Sprinkle last half of sugar mixture over apples, pour vanilla and lemon juice over the apples. Slice the remainder of the butter and place on top. Cover with a lattice design crust or place a slightly thawed second crust over top and press the edges together. Punch a couple of holes in the top crust with a fork, sprinkle with a mixture of sugar and cinnamon. Bake 10 minutes at 450 degrees, then at 350 degrees for 25-30 minutes or until top crust is lightly browned and the filling bubbles.

(Note: You may want to place a piece of foil around the edge of the crust to keep it from becoming too brown and another piece under the pie to catch any drips from juices bubbling over.)