4 to 6 tart apples
plain pastry crust
cinnamon or grated nutmeg
1 - Make pie crust dough, following directions for plain pastry.
2 - Take half the dough, roll it out and line a pie plate.
3 - Fill with thin slices of apple (using 4 to 6 tart apples which have been washed and pared,
sprinkle sugar pver the apple and dot with small bits of butter, adding a sprinkling of cinnamon or grated nutmeg.
4 - After rolling out the remainder of the dough, moisten the edges of the lower crust, put on the covering pastry,
press the edges closely together, trim off ragged edges, and prick several holes in the top crust.
5 - Bake in moderate oven 1/2 hour or more, until apple is soft and crust is delicately browned.
For deep-dish apple pie, use a baking dish with a strong cup inverted in the center.
Fill the dish around the cup with sliced apples, sweetened and flavored with spice and bits of butter.
Cover the dish with pastry (not too thin), cut here and there for escape of steam.
Bake for 3/4 hr. When serving, slip knife under edge of cup to let out juice. Serve hot with hard sauce.