1 (9-INCH) PIE YIELD

 Double-Crust Pastry
1 cup apple cider
2/3 cup sugar
6-1/2 cups peeled, sliced cooking apples
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine

 DOUBLE-CRUST PASTRY

1 (9-INCH) DOUBLE-CRUST PIE YIELD

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus
2 tablespoons shortening
4 to
5 tablespoons cold water

Roll half of pastry to 1/8-inch thickness on a lightly 
floured surface.  Place in a 9-inch pieplate; set aside.
Combine cider and sugar in a large saucepan; bring to a 
boil.  Add apples; cook, uncovered, 8 minutes or until 
apples are tender.  Drain, reserving syrup. Add enough 
water to syrup to measure 1-1/3 cups liquid; return 
syrup mixture and apples to saucepan.  Combine cornstarch 
and 2 tablespoons water, stirring well; add to apple 
mixture.  Stir in cinnamon; cook, stirring constantly, 
until thickened.  Stir in butter.  Spoon mixture into 
prepared pastry shell.

Roll remaining pastry to 1/8-inch thickness; transfer 
to top of pie.  Trim off excess pastry along edges.  
Fold edges under and flute.  Cut slits in top of crust 
for steam to escape.  Cover edges of pastry with strips 
of aluminum foil to prevent excessive browning.  Bake 
at 375 degrees for 45 to 50 minutes.  Serve warm or cool.

DOUBLE-CRUST PASTRY

Combine flour and salt; cut in shortening with pastry 
blender until mixture resembles coarse meal.  Sprinkle 
cold water (1 tablespoon at a time) evenly over surface; 
stir with a fork until dry ingredients are moistened.  
Shape into a ball; chill.