Instructions: Combine cider and sugar in large saucepan; bring to a boil. Add apples; cook uncovered about 8 minutes or until apples are tender. Drain, reserving syrup. Add enough additional cider to syrup to make 1 1/3 cups.

Return syrup to saucepan.

Blend together cornstarch and water. Add to apple mixture along with cinnamon. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in butter.

Spoon into pastry-lined piepan. Cover with top pastry; flute edges and cut vents. Bake in 400 oven 40 to 45 minutes or until apples are tender.

Cool.

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