Vintage Recipe--Old Fashioned Apple Pie

To make old-fashioned apple pie:

Enough pastry for two crusts

6 to 8 tart apples, peeled and sliced

1 cup sugar

2 tsp flour
Dash of nutmeg
1/2 tsp cinnamon
2 tbsp butter

Preheat oven to 400 degrees. Roll out half the pastry to 1/8 inch thick. Line a 9-inch pie plate and trim 1/4 inch from the rim. Arrange the apples in the shell. Mix sugar, flour and spices; sprinkle over the apples. Dot with butter. Roll out remaining pastry 1/8 inch thick. Cut slits for steam to escape. Adjust pastry over apples and trim 1/2 inch from the rim of the pan. Fold edge of top pastry under the edge of the lower pastry. Press edges together with the tines of a fork. Bake 45 minutes or until the apples are tender. Makes 1 pie.

Deep Dish Apple Pie: Preheat oven to 400 degrees. Peel and core 6 tart apples. Cut in eighths. Place in a 9 inch square greased baking dish. Combine 1/2 cup of sugar, 1/2 cup brown sugar, firmly packed, a dash of nutmeg, dash of cloves, grated zest of 1 lemon and grated zest of 1 orange. Mix well and sprinkle over the apples. Dot with 3 tablespoons butter. roll out 1/2 recipe of pastry. Adjust over the apples. Prick with a fork. Bake for 45 minutes or until apples are tender.  Makes 6 servings.