-
1
Lightly roll half of the pie crust to 1/8 inch thickness and about 2 1/2 inches larger than a 9 inch pie plate.
-
2
Fold it in half and fit it into the pie plate.
-
3
In rolling the pie crust, use only sufficient flour to prevent sticking, handling the dough very lightly and never turning it.
-
4
Press the pie crust lightly to fit and pie pan and trim even with the edge of the pan, using a knife.
-
5
Fill the pie shell with the apples.
-
6
Mix sugar, nutmeg, salt, cinnamon and lemon juice.
-
7
Sprinkle over the apples and dot with the butter.
-
8
Moisten the edge of the crust with cool water.
-
9
Roll the toher half of the pie crust ot 1/8 inch thickness and about 1 inch larger than the diameter of the plate.
-
10
Fold this in half and make 3 slits, each 1/2 inch thick in length, in the center of the folded side.
-
11
Adjust over the filling, then carefully fold the edge of the upper crust under the lower crust all the way around.
-
12
Finish by pressing the edges together with a fork dipped in flour.
-
13
If a glazed surface is desired, or possibly slightly beaten egg white.
-
14
Bake for 40 min at 425 degrees in a preheated oven.
-
15
Makes one pie or possibly 12 tarts.
