Scrumptious Apple Pie

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine

1. Heat oven to 425ºF. Prepare Double-Crust Pastry.

2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir

in apples. Turn into pastry-lined pie plate. Dot with butter. Trim

overhanging edge of pastry 1/2 inch from rim of plate.

3. 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 15 minutes of baking.

4. Bake 40 to 50 minutes or until crust is brown and juice begins

to bubble through slits in crust. Serve warm if desired.

Double-Crust Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard

4 to 5 tablespoons cold water