Apple Pie
Jean Teller

Basic pastry dough for two-crust 9-inch pie
3⁄4 to 1 cup sugar
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 1⁄2 tablespoons flour
6 large, firm, tart apples, peeled, cored and sliced
2 tablespoons butter

Heat oven to 425°F.

Roll out 1⁄2 of pastry dough, and line 9-inch pie plate.

In large bowl, combine sugar, salt, cinnamon, nutmeg and flour. Add apples and toss well to coat thoroughly. Pile apple slices into pastry-lined pan and dot with butter.

Roll out remaining pastry and drape over apples. Crimp edges and cut several vents in top crust.

Bake for 10 minutes. Reduce oven temperature to 350, and continue baking for an additional 35 to 40 minutes, or until apples are tender when pierced with skewer and crust is browned.

Read more: