Applescotch Pie

This is the best apple pie I've ever made.  It came from a Betty Crocker Cookbook I bought a little over 10 years ago. I made it for the first time about a week ago and I wish I would have made it sooner.
First you start off making the dough for a TWO CRUST PIE.  The size depends on the size of your pie pan.  I believe this recipe is for a 9 inch pie.   You could make it in a 10 inch and just add more apples.

Applescotch  Pie

5 cups thinly sliced peeled tart apples (about 5 medium) HERE is a list that shows which apples are good for what.
1 C packed brown sugar
1/4 C water
1 Tbsp lemon juice
1/4 C all-purpose flour
2 Tbsp granulated sugar
3/4 tsp vanilla
3 Tbsp margarine or butter

Mix apples, brown sugar, water, and lemon juice in 2 qt saucepan.  Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7 to  8 minutes.
Mix flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute; Remove from heat.  Stir in vanilla and margarine; cool.
(just a note, I didn't read the instructions very well and I didn't let the apple mixture cool and it was fine. But if you like to follow directions, I'd suggest making the filling first and then while it's cooling, make the crust)
Heat oven to 425 Fahrenheit .  Prepare pastry.  Turn apple mixture into pastry lined pie plate.  Cover with top crust that has slits cut in it; seal and FLUTE. Cover the edge with foil (or use a pie crust cover.) to prevent excessive browning; remove during the last 15 minutes of baking.
Bake until crust is golden brown.  40 to 45 minutes.