Harvest Apple Pie

Pare apples and slice thin.

In a large bowl, combine sugar, cornstarch, spices and salt; mix with apples.

Roll out less than a half the dough between two pieces of waxed paper.

Turn the dough into a 9-inch aluminum pie pan and fill with the apple mixture.

Scatter red hots over the mixture and dot with butter. Roll out remaining dough.

Moisten the rim of the bottom crust with cold water and cover with the top crust, crimping top to bottom.

Trim off excess pastry.

With a fork, prick holes in the top crust or use a knife to make a small slit for steam to escape. Bake at 400° for 35 minutes, reduce heat to 300° and bake 15 minutes more.

Serve with ice cream or wedge of Cheddar cheese.