Apple Pie Filling

1 ½ cups sugar
1/8 tsp salt
¾ tsp cinnamon
½ tsp grated nutmeg or ground
2 tbsp flour
6 granny smith or Fuji apples (any variety will do but I used granny for mine)
2 tsp lemon juice
¼ stick butter (or 2 tbsp)

Mix together in a large bowl, the sugar, salt, cinnamon, nutmeg and flour. Add the apple slices and toss until they are coated well. Place the apples slices in the pie pastry laying each slice along the outside and working toward the center. The bottom should be covered. Continue placing the apple slices in the same way until the pie is filled. Pour any additional mixture crumbs from the bowl onto the top. Sprinkle lemon juice and crumble the butter over the top. The pie at the class did not have a pastry on top.

For a top crust:
Moisten the edge of the bottom crust with water, milk or butter. Place the top pastry and press the edges firmly together. Finger crimp to seal and put a few knife cuts in the center for venting.

Place a large sheet of tin foil in a baking sheet (making sure you have plenty to over lap the pie, especially if you have a top pastry. This will help keep the crust light brown towards the end) and place the pie in the center of the baking sheet.
Bake at 350 until the apple filling is bubbling 40-50 minutes (with a top crust it will be golden brown. Note- pull the extra tinfoil around pie crust if longer baking is needed. This will prevent the crust from burning.

Makes a 9 inch pie
for a 10 inch pie add 2 more apples to mixture