8-inch
- Pastry for top and bottom
- 1/2 cup sugar
- 3 Tablespoons flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Dash of salt
- 5 cups thinly sliced apples, peeled and cored (about 5 medium)
9-inch
- Pasty for top and bottom
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Dash of salt
- 6 cups thinly sliced apples, peeled and cored (about 6 medium)
Heat oven to 425 degrees. Prepare pastry dough and place bottom in pie pan. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pasty-lined pie plate. Cover with top crust. Cut slits into the top; seal the edges. Cover edge with 3-inch strip of aluminum foil; remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.