Apple Pie

This recipe is a mixture of that from both sets of parents, and was

partly based on the Betty Crocker cookbook. It has a top crumb crust,

rather than a full crust.

pastry for 9 inch one-crust pie

1/2 cup sugar

1/4 cup flour

1 tsp ground cinnamon

dash of salt

8 cups thinly sliced pared tart apples (about 8 medium or 6 large)

ingreg. for crumb crust:

1/2 cup sugar

3/4 c. flour

1/3 c. butter or margarine

1 tsp cinnamon

1 tsp nutmeg

maybe a pinch of cloves and mace

Heat oven to 450 degrees. Mix sugar, flour, cinnamon & salt in large bowl.

Stir in apples. Put apple-mixture into pastry-lined pie plate. (You may want

to press apples down firmly -- they shrink a LOT!!! You need a real mound of

apples to end up with a decent pie).

Mix sugar and flour for crumb crust in medium bowl.

Cut in margarine; add spices. Put crumbs on top of pie -- you'll probably

need to press them onto apples to keep them from falling off.

Bake for 10 minutes; then lower to 350 and bake for 40 more. Check for

doneness with fork.