Combine butter & apple slices in sauce pan and place on stovetop in saucepan over medium heat. Add sugar, salt, cinnamon & vanilla and stir.  Be careful not to crush the apple slices.  Continue stirring over medium heat until the sugar is melted.  Once things are melted and beginning to bubble remove from heat and let cool for a minute. Do not add four to boiling liquid. The secret to adding flour directly to your pie filling is to take it off the heat for a minute or two.   Dump in the flour and stir well (immediately).

Pour filling into a piecrust and top with a second crust.  For my Pie crust recipe go here.  Gently press on the edges of the pie to seal the 2 crusts together.   Trim off excess crust & cut some slits in the top of your pie to vent.  Crimp edges of pie if desired.

Melt some butter and use a pastry brush to coat the top of your pie.  Sprinkle with some sugar & dust with cinnamon.

Bake 340 degrees until it’s done.  Which is usually 45 minutes in my oven.

Serve warm (not hot) with homemade vanilla ice-cream (best ice-cream here).