Ingredients Jump to Instructions ↓

  1. 5-6 tart apples

  2. 1/4 teaspoon salt

  3. 2/3 cup sugar

  4. 1 teaspoon or more butter Grated nutmeg

  5. 4 tablespoons cold water

  6. 2 pie crusts

Instructions Jump to Ingredients ↑

  1. Instructions Line the bottom of a pie pan with a crust. Pare and slice 5-6 tart apples. Use enough apples to round the slices up well and place them in the crust. Mix salt and sugar and sprinkle over the apple. Drop bits of butter over the apples along with the grating of nutmeg. Cut 6-8 slits in the remaining crust cut and brush over with cold water. Then put about three tablespoons of cold water over the apple. Lift the pastry from the board and set it over the apples, letting it lie loosely as it will shrink in banking. Press the edge of the upper piece of paste upon the edge of the lower and trim if needed to make them even. Brush the two edges together with remaining cold water and bake about half an hour. The oven should not be too hot or the pastry will brown before it is cooked. After the pie has been in the oven 6-7 minutes, the paste should have contracted and risen somewhat. .


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