10-12 Transparent apples, peeled and sliced
2⁄3 C. sugar
1 1/2 tsp. cinnamon
Sprinkle the sugar and cinnamon over the apples and mix with a spatula.
Press half the pie pastry in the bottom of a 9x9-inch pan. Top with apple mixture, pressing down slightly to compact a bit. Top with remainder of pastry after it has been rolled between two sheets of waxed paper. Slit for venting and sprinkle with raw sugar, if desired.
Bake at 425° on the lower shelf for 40-45 minutes.