10-12 Transparent apples, peeled and sliced

2⁄3 C. sugar

1 1/2 tsp. cinnamon

Pie pastry

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.

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