INGREDIENTS:

Pastry for 9″ one crust pie (below)
1 1/2 c. sugar
1/2 c. Gold Medal flour
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
12 c. thinly sliced pared apples
2 tbsp. butter

DIRECTIONS:

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased baking pan, 9 x 9 x 2 inches; dot with butter. Unfold pastry over fruit; fold edges under just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust. Best served warm. 9 servings.
Pastry for 9 inch pie crust: Measure 1 cup Gold Medal flour and 1/2 teaspoon salt into bowl, cut in 1/3 cup plus 1 tablespoon shortening thoroughly. Sprinkle in 2 to 3 tablespoons cold water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened square on lightly floured cloth-covered board. With floured stockinett covered rolling pin, roll dough into 10 inch square. Fold pastry in half; cut slits near center.

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