Apple Pie (French and Regular)

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE


HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.