Apple Pie

2 sweet apples (e.g., golden delicious) peeled and thinly sliced
2 tart apples (e.g., granny smith) peeled and thinly sliced
2 'baking' apples (e.g., bramley) peeled and thinly sliced
1/3 - 2/3 c (75-150 ml) sugar
1/4 c (50 ml) flour
1/2 t (1/2 ml) ground cinnamon
1/2 t ground nutmeg
1/4 t (1 ml) salt
Pastry for two crusts

Preheat oven 425F (220C).

Mix all ingredients in a bowl and toss. Pour into pastry lined 9 inch pie plate (don't worry it will look overflowing). Cover with top pastry (use dabs of water to 'glue' pastry edges together). Cut slits into top pastry. Cover edge with a strip of foil to prevent burning and remove foil during last 15 minutes of cooking.


Bake 40-50 minutes until crust is golden brown and juice bubbles through slits. Cool before cooking to allow pie to set.