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Apple Pie (Place upon a pie pan or pie)

Place upon a pie pan or pie plate a piece of flaky pie crust the thickness desired, shaping it carefully to the dish, and cut off around the edges with a sharp knife. Cover the bottom of the crust with a thin layer of sugar, dust with flour; then fill the crust with quarters of pared and cored apples. Dust them lightly with salt, and generously with sugar, especially if they are very tart; roll an upper crust and lay over them, trim around the edges as before, press the upper and lower crusts together lightly and bake half an hour, or until the apples are soft, and the top and bottom crusts are both nicely browned. A little cinnamon or nutmeg may be used if desired.