3 tablespoons unsalted butter 1 (14.1 ounce) package double-crust pie pastry, thawed 6 medium tart apples - peeled, cored and sliced
Directions Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Arrange a baking sheet on a rack in the oven.
In a small bowl, thoroughly mix the sugar, flour, and cinnamon. Divide the butter into two equal piles after chopping it up.
Press the rolled-out pastry into a 9-inch pie pan, making an 11- or 12-inch circular. Place the rolled-out top crust aside.
Apple slices should be put in a big basin. Cover with sugar mixture and sprinkle with half of the butter bits. Add apples and toss until well covered. Fill the pie pan lined with pastry.
Apply remaining butter in dots on apples. Put the second pastry on top. Cut steam vents in the top crust and seal the edges.
Preheat the oven and place the pie on the baking pan. Bake for 50 to 1 hour, or until the mixture is bubbling and the crust is golden brown.