Description
Ingredients
Scale
- 1 cup sugar
- 1/4 cup rounded all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 8 cups thinly sliced peeled tart apples (8 medium)
- 2 tablespoons butter
Instructions
- Heat oven to 425°F. Prepare Double-Crust Pastry.
- Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. DOI with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last IS minutes of bakingTurn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.