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Ingred.
Double-Crust Pastry
1/3
to 1/2 cup sugar
1/4
cup Gold Medal 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.
Direct.
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" 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" from rim of plate. Fold and roll top edge under lower edge; flute as desired. Cover edge with 3" strip of aluminum foil. Remove foil during last 15 min of baking.
4 Bake 40 to 50 min.