FrurpEs 83 APPLE PIE APPLE DEEP-DISH PIE s-INCH Pastry for 9-inch One-Crust Pie Pastry for 9-inch Two-Crust Pie (page 80) (page 80) ccups sugar %4 cup sugar Ya cup all-purpose flour* 4 teaspoon ground nutmeg ¥ teaspoon ground cinnamon Dash of salt 6 cups thinly sliced pared tart apples (about 6 medium) 2 tablespoons margarine or butter 101NCH Pastry for 10-inch Two-Crust Pie (page 80) 1 cupsugar Ys cup all-purpose flour* 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon Dash of salt 8 cups thinly sliced pared tart apples (about7 medium) 3 tablespoons margarine or butter Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir “” ap ples. Turn into pastry-lined pie plate. Dot with ‘margarine. Cover with top erust that has slits ccut in it: seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foll during last 15 minutes of baking. Bake until crust is brown and juice be- gins to bubble through slits in crust, 40 to 50 minutes. 6 servings per 9-inch pie; 600 calo- res per serving, *Ifusing selfrising flour, omit sat. Dutch Apple Pie: Prepare 9-inch pie as directed except—make extra large slits in top crust: 5 minutes before end of baking, pour “cup whip: pping cream through slits in top crust. Best served Easy Apple Pie: Prepare 9-inch ple as directed except substitute 2.cans (20 ounces each) sliced apples, drained, for the 6 cups apples. French Apple Pie: Prepare pastry for 9-inch One- Crust Pie (page 80); omit margarine and top apple filing with Crumb Topping: Mix 1 eup alk purpose flour, % cup firm margarine or butter and Ye cup packed brown sugar until crumbly. Cover topping with aluminum foil during last 10 minutes of baking. Bake 50 minutes. Best served warm. teaspoon ground nutmeg ‘teaspoon ground cinnamon 4 teaspoon salt 12. cups thinly sliced pared tart apples (about 11 medium) 2 tablespoons margarine or butter Heat oven to 425°. Prepare pastry as directed except—roll into 10-inch square. Fold pastry into halves: cut slits ear center so steam can escape. ‘Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into ungreased square pan, ‘9x9x2 inches. Dot with margarine. Cover with ‘crust: fold edges under just inside edges of pan. Bake until juice begins to bubble through slits in crust, about 1 hour. Serve slightly warm. 12 servings: 305 calories per serving, *ifusing self-rising four, omit salt, Ma 4 eupall-purpose flour* 1 1 “ 1 APPLE-SOUR CREAM PIE. Pastry for 9-inch One-Crust Pie (page 80) % cup sugar 2 tablespoons all-purpose flour Ym teaspoon salt 1 cup dairy sour cream 1 tablespoon vanilla Yq teaspoon ground cinnamon cag 2 cups chopped pared tart apples (about 2 medium) Brown Sugar Topping (below) Heat oven to $75", Prepare pastry. Mix sugar, flour and salt. Beat in sour cream, vanilla, cin amon and egg with fork until smooth. Stir in apples. Pour into pastry-lined pie plate. Bake until center is set, about 45 minutes. Sprinkle Brown Sugar Topping over pie: bake until golden brown, about 15 minutes. 8 serv. ings; 390 calories per serving. Brown Suger Topping Ys cupall-purpose flour Y% cup packed brown sugar 2 tablespoons firm margarine or butter %4 teaspoon groundeinnamon Ye teaspoon ground cloves Mix all ingredients until crumbly,