[Illustration: DEEP-DISH APPLE PIE]
6 large, tart, cooking apples, sliced into eighths (6 cups)
½ cup water
½ cup sugar
½ teaspoon salt
½ teaspoon nutmeg
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter _or_ margarine
Pastry for one-crust, 9-inch pie
Heat oven to 425° F. (hot). Parboil apples in the water; spread in a
6x10x2-inch casserole. Sprinkle apples with mixture of sugar, salt, and
nutmeg. Dribble molasses over apples; dot with butter. Cover with
pastry, rolled into a rectangular shape, ⅛ inch thick. Trim, seal, and
flute edge. Cut three gashes in pastry to allow for escape of steam.
Bake 30 minutes or until apples are tender and crust has browned.
YIELD: 6 to 8 servings.