Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.
Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.
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