Line a 9” pie pan with pie crust or cheese pie crust. Peel, core, and cut six medium-sized apples into very thin pieces.
Combine and sift over the apples
½ to 2/3 c White or Brown sugar (only very tart apples require the larger amount of sugar)
¼ (3/4) tsp Cinnamon (optional)
1/8 tsp Nutmeg (optional)
1/8 tsp Salt
1 to 1-1/2 Tbl Cornstarch (optional. Only very juicy apples require the larger amount of cornstarch)
Stir the apples gently until they are well coated. Place them in layers in the pie shell. Dot with 1-1/2 Tbls of butter.
If the apples lack flavor, sprinkle with 1 Tbls lemon juice and ½ tsp grated lemon rind. If the apples are very dry, add 2 Tbls water or cream.
Cover the pie with a pricked upper crust. Bake the pie in a hot oven (450˚) for 10 minutes. Reduce the heat to 350˚. Bake the pie until done, from ¾ to 1 hour in all.
The pie may be baked without an upper crust. Bake it in a hot oven (450˚) for 20 minutes. Sprinkle over the top with 1 c grated cheese and place the pie under a broiler to melt the cheese.
1 9” double crust pie