Ingredients
2 x 9 Inch pie crust
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
6 cups thinly sliced pared tart apples (about 6 medium)
2 tablespoons margarine or butter (use only with pie crust top)
Preparation
Heat oven to 425. Mix dry ingredients. Stir in apples. Turn into pastry-lined plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
