Dutch Pies

Line a pie tin with quite thick crust. Take apples (russets are best), pare and halve; take out the core with a sharp knife, and lay the apples on the crust, core side up, placing them as near together as possible. Place a piece of butter on each hollow of the apple, then a cup of sugar and a little bit of water in each apple. Season with cinnamon. Cook in a slow oven.