1 pie crust, 11-inch (28-cm) in diameter

3 cups (750 ml) McIntosh or Paula Red apples, peeled, cored and grated

2 tablespoons (30 ml) lemon juice

3/4 cup (180 ml) sugar

3 tablespoons (45 ml) cornstarch

1/2 teaspoon (2.5 ml) ground cinnamon

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

Line a 23-cm (9-inch) pie plate with a removable bottom with the pie crust. Remove any excess dough.

In a bowl, quickly combine the apples with the lemon juice to prevent oxidation.

In another bowl, combine the sugar, cornstarch, and cinnamon. Add the apples and stir to combine. Spoon into the crust and lightly press the filling. Bake for about 50 minutes or until the crust is golden brown. Cool on a wire rack.

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