Serve
Use a large, rather shallow earthen baking dish. Pare, core and slice sufficient tart apples to fill it. Measure before filling the dish and for 2 quarts of sliced apples add I scant cupful of sugar, 1/2 nutmeg grated, 2/3 of a cupful of cold water, and I tablespoonful of butter cut into bits.
Over this place an upper crust of plain pastry, rolling it rather thick. Bake in a slow oven for two hours and a half. Transfer to the warming oven, or any part of the stove where it will keep very hot without baking, cover closely and let stand for one hour more. Serve warm with cream and sugar. When properly baked the apples will be rich and red all through.