Apple Pie

9-INCH FILLING:

• 1/3 to 2/3 cup sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Dash of salt
• 8 cups thinly sliced pared tart apples (about 8 medium)
• 2 tablespoons margarine or butter

10-INCH FILLING:

• ½ to 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Dash of salt
• 10 cups thinly sliced pared tart apples (about 9 medium)
• 3 tablespoons margarine or butter

INSTRUCTIONS:

1. Heat oven to 425 degrees.
2. Prepare pie crust.
3. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
4. Stir in apples.
5. Turn into pastry-lined pie plate.
6. Dot with margarine.
7. Cover with top crust that has slits cut in it; seal and flute.
8. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
9. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.