For the best sort of apple pie the apples should have a sort of tingling tartness and apples at this time of year are particularly crisp. Peel and slice into eighths about eight apples for an ordinary size pie-plate. Mix together, one cup of brown sugar (if you use white % will do), % teaspoon nutmeg and a pinch of cinnamon. Add % teaspoon salt, one tablespoon lemon juice and the grated rind of half a femon.
Having lined your pie plate with pastry, arrange the apple slices in layers in the plate. lightly sprinkling each layer with the sugar and spice mixture, being sure to save enough for the top, When the plate is full, dot the top layer of apples with butter in little pieces, using at least a tablespoon. Then cover the top with a top crust or with pastry cut in strips or shapes and bake in an oven at 500 degrees for a few minutes until the crust is set. Then lower the heat to 375 degrees and bake till the crust, top and bottom, is brown and flaky and the apples tender. Serve hot if possible, and try the American fashion of serving generous pieces of ripe and mellow cheese. Cream is also enjoyed with this for those who do not need to worry about waistlines.
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