Ingredients

• 1 cup granulated sugar
• 1/3 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons butter or oleo (softened)
• For decorations -
• Dough scraps from crust
• 2 tablespoons water (divided)
• 2 drops red food color
• 2 drops green food color

Directions

• Directions
• For the crust: Roll and press bottom crust into 9-inch pie plate. Do not bake. Reserve dough scraps. Heat oven to 425 F.
• For the filling: Combine apples, granulated brown sugar, flour, cinnamon and butter in a large bowl. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim ½ inch beyond edge of pie plate. Fold top edge under bottom crust and flute.
• For decorations: Roll out reserved dough; divide in half. Pour 1 tablespoon water into each of 2 cake pans. Add red food color to one and green to the other. Stir until blended. Dip one half of dough 1 red mixture and the other half in green.
• Place each on separate sheets of waxed paper. Cut out 1-inch circles with floured cutter our of red dough. Cut leaf shapes out of green dough. Cut vent in top crust to resemble trunk and branches of an apple tree. Decorate branches with red apple shapes and green leaves.