FILLING:

14 to 15 slices, pared tart apples
2 c. sugar
3 to 4 tbsp. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix and toss together. Put in buttered 9 x 13 pan. Sprinkle with lemon juice. Dot with 4 tablespoons butter.

PASTRY:

1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. canola oil
3 to 4 tbsp. cold water

Mix with fork until dough rounds into balls. Roll out on floured board until slightly larger than 9 x 13 and fit on top of pan. Flute edges of pastry and cut slits in top for steam. Bake at 400 degrees for 30 to 40 minutes until apples are tender and crust is brown.