1 1/2 c. all purpose flour
1/2 c. cold butter, cut in 10 pieces
3 tbsp. ice water
1/2 tsp. grated fresh lemon peel
1 tbsp. fresh lemon juice
4 lg. apples, about 1 1/2 lbs., peeled
1/4 c. granulated sugar, mixed with
1/2 tsp. ground nutmeg
2 tbsp. butter

Have ready a cookie sheet with sides. TO make pastry by hand put flour in a bowl. Cut in butter with pastry blender until mixture resemble coarse crumbs. Add water, lemon peel, and juice. Stir until dough holds together. Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 minutes or just until firm enough to roll out.

Cut each apple in half from top to bottom. Remove core and cut out stem and bud ends. Turn halves cut sides down and slice thin. Heat oven to 425 degrees. On lightly floured surface roll dough into a 13 inch round. Edges can be uneven. Transfer to ungreased cookie sheet, leaving a 2 inch border. Arrange apples in concentric circle from outside toward the middle. Sprinkle with sugar nutmeg mixture, then dot with butter. Fold edges of pastry over apples. Bake 15 minutes. Reduce oven to 375 degrees and bake 35 minutes longer until apples are tender and pastry is golden. Cool. Before serving dust with confectioners sugar.