This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

French Apple Pie

Pare and core 6 to 8 apples. Slice thin. Mix together with 1-2 cup sugar, 1 teaspoonful cinnamon or nutmeg and 2 tablespoonfuls flour. Make a pastry shell of 1 cup flour, 1-3 cup shortening, 1-2 teaspoonful salt and ice cold water. Line pastry pan. Put in apples. Cream 1-4 cup butter and 1-2 cup brown sugar working 1-2 cup flour for crumb mixture. Sprinkle crumbs over apples and bake.