Old-fashioned Country-Style Apple Pie
MAKES ONE 9-INCH PIE

Those who make apple pies often don't even need to follow a
recipe, but this is how to make a basic apple pie. A few variations follow.
Pastry for 1 double-crust 9-incb pie (see recipes)
3/4 to 1 cup sugar (less for sweeter apples, more for tart)
2 to 3 tablespoons all-purpose flour (less for drier apples, more for
juicy ones)
1/2 to 1 teaspoon cinnamon to taste
Vs teaspoon nutmeg (optional)
1A teaspoon salt
6 to 1 cups thinly sliced, pared apples (2 to 21/2 pounds)
2 tablespoons butter

Prepare the pastry, roll out half of it, and line a 9-inch pie pan.
Preheat oven to 425°F.
In a large bowl, combine the sugar, flour, cinnamon, nutmeg, if
desired, and salt. Fold in the apples and mix until evenly coated. Heap
the apples in the pastry-lined pan and pat down firmly. Dot with
butter. Roll out top crust and fit over the apples. Cut vent holes and
flute the edges. Bake 50 minutes to 1 hour, or until the crust is
browned and apples are tender.

DUTCH APPLE PIE: Cut large vents in the top crust and omit the
butter. Five to 10 minutes before baking time is up, remove pie from
the oven and pour l/2 cup heavy cream into the pie through the vents.
Return pie to oven and finish baking.
CANDY APPLE PIE: Omit cinnamon and nutmeg and add 3 tablespoons
red cinnamon candies to the sugar. Make a lattice-style top
crust.
APPLE-RAISIN PIE: Add l/2 cup seedless golden or dark raisins to the
apples.
STREUSEL APPLE PIE: Omit top crust and butter. Top the pie with a
mixture of 1A cup brown sugar, l/2 cup all-purpose flour, and VA cup
butter, blended to make coarse crumbs.
APPLE-PECAN PIE: Add 1A cup chopped pecans to the apple mixture.
WISCONSIN APPLE PIE: Lay 4 thin slices (4 ounces) sharp Wisconsin
Cheddar cheese on top of the apples after dotting them with the
butter. Cover with top crust and bake as directed.