6 c. apples, peeled and thinly sliced (2 lb. total)
1/4 c. sugar
1 tsp. cinnamon
1 tbsp. cornstarch
1/8 tsp. salt
3/4 c. all-purpose flour or 1/2 c. all-purpose flour plus 1/4 c. whole-wheat flour
3 tbsp. butter
2 to 3 tbsp. cold water
dash of nutmeg
skim milk

Preheat oven to 375°F. Place apples in a 10 x 6 x 2-inch baking dish. In a small bowl, combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir cornstarch and salt into the remaining mixture and mix well. Sprinkle evenly over apples in dish. In a medium mixing bowl, stir together flour and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

On a floured surface, roll dough into a 12 x 8-inch rectangle. Cut decorative vents in pastry. Carefully place pastry atop apples; flute edges to sides of dish but not over edge. Brush pastry with milk and sprinkle with reserved sugar mixture.

Bake at 375°F for 40 minutes or until apples are tender and crust is golden brown.

Serves 8.