Title: Grandmother's Apple Pie Sl
Categories: Dessert Pie Apple Autumn
Yield: 9 Inch pie

6 1/2	c	Peeled and thinly sliced apples (about 5 apples)
1	c	Water
3/4	c	Sugar
1/4	ts	To 1/2 ts ground allspice
		Pinch of salt
		Pastry for double-crust 9-inch pie

Combine apples and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutues or until apples are tender. Drain well. Return to saucepan. Mash slightly with a potato masher. Stir in sugar, allspice, and salt, mixing well. Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie-plate. Spoon apple mixture into pie-plate. Roll remaining pastry to 1/8-inch thickness. Cover pie with crust. Trim pastry; seal and flute edges. Cut slits to make an apple design in top crust for steam to escape. Use extrra pastry to make a leaf-shaped cut-out; add cutout to apple design. Bake at 375 degrees F for 45 minutes or until golden brown. Cover edges with foil to prevent overbrowning. Yield: One 9-inch pie.

From Gladys Stout of Tennessee in October, 1987 "Southern Living" Typos by Jeff Pruett

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