Grandma Harris's Apple Pie

Make a 2 crust recipe of pie crust. Roll out the bottom and put in the pan. Leave the extra hanging over the edge. Roll out the top crust and leave it in the rolling paper so it doesn’t dry out. Now you can use the bowl for the apples. We like lots of apples. I use 5 – 6 apples (or more, I guess I eat some while I am peeling and filling in the pie, too) for one pie. Peel and slice these. Add flour, sugar and cinnamon. The flour is to make the sauce in the pie, so use enough to cover the apples. The sugar is to sweeten it so if the apples are pretty sweet use less, if they are pretty tart use more. Put these in the crust—we try to stuff in as many as possible. Cover with the top crust. Fold the extra bottom crust up and over. I like to have at least 3 layers here, if possible, it burns less. Cut vents in the top crust. Bake at 350° for about an hour, until the apples are tender.