- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- ~6 small apples or 3-4 large, peeled and thinly sliced
Pre-heat oven to 425 degrees.
Prepare pie crust / pan bottom, set aside top.
Stir sugar and spices into small or medium bowl.
Peel apples, slice thinly into bowl slightly larger than pie crust/pan.
apple slices should be ~1/16” or ~1mm. If you shake a slice back and forth it should wiggle instead of being solid
When you’ve peeled a heaping amount into the bowl, using both hands mix with sugar and spices by thirds, separating apple slices.
Spread heapingly into pie crust / pan bottom.
Dot with slices of butter or margarine.
Cover with pie crust top, press together edges, slice top to allow steam to vent.
Cover crust edges with aluminum foil.
Bake at 425 for 40-50 minutes, until golden brown and juice bubbles through slits.
Remove aluminum foil for last ~5 minutes.