9-INCH TWO CRUST PIE FILLING
3/4 cup sugar
3/4 cup all-purpose flour
1/2 t nutmeg
1 t cinnamon
dash of salt
8 cups thinly sliced pared tart apples
3 T butter or margarine
3/4 cup all-purpose flour
1/2 t nutmeg
1 t cinnamon
dash of salt
8 cups thinly sliced pared tart apples
3 T butter or margarine
Heat oven to 425.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix in apples. Turn into pastry-lined pie pan and dot with butter.
Cover with top crust then slit, seal, flute.
Cover edge with 2 or 3 inch foil to prevent excessive browning, remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix in apples. Turn into pastry-lined pie pan and dot with butter.
Cover with top crust then slit, seal, flute.
Cover edge with 2 or 3 inch foil to prevent excessive browning, remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown.
Heat oven to 425.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix in apples. Turn into pastry-lined pie pan and dot with butter.
Cover with top crust then slit, seal, flute.
Cover edge with 2 or 3 inch foil to prevent excessive browning, remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix in apples. Turn into pastry-lined pie pan and dot with butter.
Cover with top crust then slit, seal, flute.
Cover edge with 2 or 3 inch foil to prevent excessive browning, remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown.