10 md Tart apples
1 c Water
1 c Sugar
Pastry for 1 double-crust
Pare, core, and slice the apples. Place in a 3-quart saucepan and add
water. Cover and cook over low heat 15 minutes, stirring occasionally.
until the apples are soft. Add the sugar and continue to simmer 30
minutes over low heat, stirring occasionally, until the apples are
mushy. Cool. Preheat oven to 450 degrees F. Line a 9-inch pie pan
with half of the rolled-out pastry. Pour in cooled applesauce and
cover with the remaining crust. Cut to make vents in top crust.
Moisten edges with water and press to seal. Bake 20 minutes, reduce
heat to 350 degrees F. and bake 25 minutes more, until the crust is
browned. Serve warm with whipped cream. Joan Johnson