French Apple Pie

By á-176564

Ingredients

• 9 Inch
• Pastry for 9-inch Two-Crust Pie
• 3/4 cup sugar
• 1/4 cup all-purpose flour*
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Dash of salt
• 6 cups thinly sliced pared tart apples (about 6 medium)
• 2 tablespoons margarine or butter
• 8 Inch
• Pastry for 8-inch Two-Crust Pie
• 1/2 cup sugar
• 3 tablespoons flour*
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 5 cups thinly sliced pared tart apples (about 5 medium)
• 1 tablespoon margarine or butter

Preparation

Step 1

Heat oven at 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.

*If using self-rising flour, omit salt.

French Apple Pie:
Prepare pastry for 9-inch One-Crust Pie; omit margarine and top apple filling with Crumb Topping: Mix 1 cup all-purpose flour, 1/2 cup firm margarine or butter and 1/2 cup packed brown sugar until crumbly. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Best served warm.