1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
8 cups thinly sliced pared tart apples (about 8 medium)
2 tablespoons margarine or butter

10-inch

Pastry for 10-inch Two-Crust Pie 1/2 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

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 servings; 395 calories each for 9-inch pie, 580 calories each for 10-inch pie.

DUTCH APPLE PIE: Prepare 9-inch pie as directed--except make extra large slits in top crust. Five minutes before end of baking, pour 1/2 cup whipping (heavy) cream through slits in crust. Serve warm. 415 calories per serving.

FRENCH APPLE PIE: Prepare pastry for 9-inch " One-Crust Pie. Turn apple mixture into pastry-lined pie plate. Omit margarine. Sprinkle apple mixture with Crumb Topping (below). Cover topping with aluminum foil during last 10 minutes of baking. Bake 50 minutes. Serve warm. 460 calories per serving.

Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup firm margarine or butter

Mix all ingredients in medium bowl until crumbly.

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