| 1 | Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. |
| 2 | Heat to boiling; reduce heat. |
| 3 | Cover and simmer 7-8 minutes or just until apples are tender. |
| 4 | Mix together the flour, granulated sugar and salt; stir into apple mixture. |
| 5 | Cook, stirring constantly, until mixture thickens and boils. |
| 6 | Boil and stir 1 minute; remove from heat. |
| 7 | Stir in the vanilla and butter or margarine; cool. |
| 8 | Preheat oven to 425°F. |
| 9 | Prepare pastry (or use store-bought). |
| 10 | Turn apple mixture into pastry-lined pie plate. |
| 11 | Cover with top crust in which you"ve cut slits; flute the edges. |
| 12 | Cover edge of pie crust with foil (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. |
| 13 | Bake 40-45 minutes or until crust is golden brown. |
| 14 | Note: i"ve found that any recipe calling for tart apples, you get more flavor by mixing the types of apples. |
| 15 | As we have an abundance of varied apples, fuji"s, granny smith and gala"s...they all vary in flavor, texture, etc. |
| 16 | Experiment with your favorit |
