Helen Rushton'S Apple Pie

• unbaked 8-inch Crisco double pie crust
• 1/4 c. sugar
• 1 c. plus 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 4 c. peeled and sliced tart apples
• 3/4 c. water
• 3 to 4 Tbsp. flour
• 1/4 tsp. nutmeg
• 3 tsp. butter

1. Heat oven to 425u0b0.
2. Combine apples, 1/4 cup sugar and water in large saucepan.
3. Cook on medium heat until apples soften and become transparent.
4. Drain apples, reserving both apples and 3/4 cup of liquid.
5. Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg and vanilla in saucepan.
6. Add reserved 3/4 cup apple liquid.
7. Cook on medium heat until mix boils and thickens. Add butter and reserved apples.
8. Stir until apples are coated. Spoon into pie shell.
9. Moisten pastry edge with water.
10. Cover with top crust.
11. Fold top edge under bottom crust.
12. Flute with fingers. Cut slits or design for steam to escape.
13. Cover edge to keep from over browning.
14. Use foil to cover edges.
15. Bake at 425u0b0 for 10 minutes.
16. Reduce heat to 350u0b0.
17. Bake for 25 minutes or until crust is golden brown.
18. Cool to room temperature before serving.

crust, sugar, sugar, cinnamon, vanilla extract, tart apples, water, flour, nutmeg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859991 (may not work)