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1
Position the oven racks so that one is in the center of the oven.
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2
Preheat the oven to convection bake at 400F.
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3
Make the pastry and roll out half of it to line a 9-inch pie pan.
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4
In a large bowl, toss the apples with the sugar, flour, cinnamon, nutmeg, if using, and salt.
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5
Put the apple mixture into the pan and dot with the butter.
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6
Roll out the remaining pastry into a round to fit the top of the pie.
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7
Place over the apples.
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8
Moisten the edges and turn them under.
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9
Crimp them to seal.
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10
With the tip of a knife or a fork, cut vent holes in several places in the top crust.
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11
Brush the pastry with milk and sprinkle with sugar or cinnamon sugar if desired.
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12
Bake the pie in the center of the oven for 35 to 45 minutes or until the crust is nicely browned and the apples are tender.
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13
Cool on a rack.
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14
Before baking, cut large vents in the top crust and omit the butter.
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15
Five to 10 minutes before the baking time is up, remove the pie from the oven and pour 1/2 cup heavy cream into the pie through the vents.
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16
Return the pie to the oven and finish baking.
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17
Increase the sugar to 1 cup and replace half the apples with sliced fresh rhubarb.
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18
Bake as directed above.
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19
Omit the cinnamon and nutmeg and add 3 tablespoons red cinnamon candies to the sugar.
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20
Cut the top crust pastry into strips and weave a lattice crust on the top.
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21
Bake as directed above.
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22
Add 1/2 cup seedless golden or dark raisins to the apples.
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23
Omit the top crust and the butter.
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24
Top the pie with a mixture of 1/4 cup packed light or dark brown sugar, 1/2 cup all-purpose flour, and 4 tablespoons butter, blended to make moist crumbs.
