5 cups of apples , peeled, cored and sliced
1 cup sugar
1 stick butter or margarine liberal amount of cinnamon
1-2 tbs. corn starch
2 unbaked pie crusts

Slice apples and margarine. Mix sugar, cinnamon, corn starch, apples and most of margarine. Place one pie crust in pan. Place mixed ingredients in crust and remaining margarine on top. Place second crust on top and crimp in place. Pierce with fork or knife to allow steam to escape. Bake at 425 degrees until golden brown.

(This is actually our version of the pie typed by John Glass.  Mama Roxie’s pies were very cinnamon flavored and very rich and wonderful.  As I recall she usually used tart apples and perhaps more sugar because of it.  She also did not use a thickener and the pies would bubble over in the oven.  She probably baked at a lower temperature.  I don’t know.  The maker is at a disadvantage in duplicating the pie if s/he has not eaten one of the originals.  The original was never written down.  Good luck!  It is worth the effort!  -- Mary Glass)