APPLE PIE

APPLE PIE

Pastry for two-crust pie (Grandma Dodie’s never fail pie crust is posted just below)
1/3 to 2/3 cup sugar
¼ cup all-purpose flour
½ tsp ground cinnamon
½ tsp ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apples (about 8 medium)
2 Tbsp stick butter or margarine

Heat oven to 425°. Prepare pastry.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it. Seal and flute. Cover with 3” strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.