Fresh Apple Pie

• 6 cups Apples (I Use Jonathan, But Macintosh And Rome Work Also)
• 1-1/2 cup White Sugar
• 2 teaspoons Cinnamon
• 1 stick Butter Sliced
• 1 package Pillsbury Pie Crust (2 Crusts)

1. Preheat oven to 400 degrees.
2. Allow pie crust to thaw and lay out into a pie dish. Make sure it comes up on the edges and covers the bottom.
3. Peel and slice apples into about 1/4-inch thick slices. To get 6 cups, I use about 8 normal-sized apples. Always do MORE if in doubt, never less! I will not lie: THIS IS ANNOYING AND TAKES TIME. Do not get frustrated, it is worth it.
4. Place slices into a large bowl and sprinkle the sugar and cinnamon over the apples. Mix together. Try not to make applesauce, but they will kind of fall apart.
5. Fill the pie dish. It will be heaping full and that is great! Take the butter slices (about 12 or more, depending on how thick your slices are) and place them all over the top of the apples. DONT BE AFRAID TO ADD THIS. My grandma was a lot like Julia Child in that butter always made things better. The more butter the better.
6. Take the second pie crust and place it over the pie. Crimp the edges shut. Cut slits horizontally and vertically so it has a lattice look.
7. Bake for 20 minutes at 400 degrees. Then bake for another 40 minutes at 325 degrees.

apples, white sugar, cinnamon, butter, pie crust

Taken from tastykitchen.com/recipes/desserts/fresh-apple-pie/ (may not work)