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Grandmother's Apple Pie. —Line a deep pie-plate with plain paste. Pare sour apples—greenings are best—and cut in very thin slices. Allow 1 cup of sugar and a quarter of a grated nutmeg mixed with it. Fill the pip-dish heaping full of the sliced apple, sprinkling the sugar between the layers. It will require not less than six good-sized apples. Wet the edges of the pie with cold water; lay on the cover and press down securely that no juice may escape.
Bake three-quarters of an hour, or even less if the apples become tender. It is> important that the apples should be well done, but not over-done. No pie in which the apples are stewed beforehand can be compared with this in flavor.
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