2/3 c. all-purpose flour
1/3 tsp. salt
3 tbsp. shortening
1 1/2 tbsp. (about) cold water

FILLING:

1/2 c. (scant) sugar
1 tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 qt. (heaped) sliced apples (not peeled)
1 scant tbsp. butter
1 tbsp. water

Use: casserole (about 7 1/2 inch top diameter, 2 inches deep). Oven: 425 degrees F. Yield: Four servings.

Make pastry: Measure flour and salt into small bowl; cut in shortening with fork or pastry blender until in small crumbs. With a fork, stir in just enough cold water to make dough begin to stick together. Turn dough out on square of waxed paper; bring paper up around sides and press firmly from three sides to press dough into a ball.

Set dough aside. It will be easier to roll for this 10 minute wait. Start oven preheating.

Mix together the sugar, flour, spices and salt. Rinse and cut apples in quarters, discard cores, and slice into quart measuring until heaping full. Turn apples into baking dish, distribute sugar mixture over all, shaking it down into spaces between slices. Dot with the butter and add tablespoon or two of water to dish.

Roll pastry into an eight inch round; fold in half and place over apples, unfolding it to cover them; press pastry edges against upper inside of baking dish. Cut a few slits in pastry in a pretty pattern to let steam escape. Sprinkle about a tablespoon of granulated sugar over pastry.

Bake about 30 to 35 minutes, or until pastry is golden, juices bubbling and apples test tender when you stick a pointed knife into a vent. Serve slightly warm. Spoon into generous bowls and serve as is, or with milk, or half and half poured over it, or top each serving with small scoop of vanilla ice cream.