Apple Pie

My mom always made the best apple pie.  When I begged her for the recipe, it turns out I didn't have too far too look.  Fannie Farmer, once again, coming through with simple and delicious recipes.  Of course, my mom tweaked the recipe here and there.  Here is her verison!

Basic dough for 9" 2 crust pie (Um... I use Pillsbury in the dairy section...)
3/4 cup sugar
dash of salt
2 tsp cinnamon (or even a dash or two more)
1/2 tsp nutmeg
1/4 cup flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

Preheat over to 425*
Line a pie plate with half the pastry dough
Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl
Peel, core and slice apples and toss them in the sugar mixture, coating them well
Pile them into the lined pan and dot with butter
Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.
Roll out top crust on cutting board.  Use cookie cutters to cut pretty shapes.  Position shapes over the pie to make a pretty design.  Pretty pies are tasty pies.
Bake 10 minutes at 425*
Lower the heat to 350*, bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Serve warm, cold, a la mode, with a glass of milk, with a glass of dessert wine.  Just enjoy!