Directions

1. Heat oven to 220C. Prepare Double-Crust Pastry.
2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples.
Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of
pastry 1cm from rim of plate.
3. Roll other round of pastry. Fold into fourths and cut slits so steam can
escape. Unfold top pastry over filling; trim overhanging edge 2cm from rim
of plate. Fold and roll top edge under lower edge, pressing on rim to seal;
flute as desired. Cover edge with 6cm strip of aluminium foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble
through slits in crust. Serve warm if desired.