3/4 c. sugar
1/4 c. Gold Medal flour (reg. or Wondra)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Dash of salt
6 c. thinly sliced, pared tart apples (about 5 med.)
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix lightly with apples. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 40 to 50 minutes or until 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.