Old-fashioned Bottom Crust Apple Pie

Combine butter and dry ingredients. Cut with pastry blender until mixture resembles coarse meal. Add ice water bit by bit until dough pulls away from the bowl and forms a solid mass. Remove dough from bowl and knead once or twice on a floured surface. Roll out into a 12-inch circle. Fit the pastry into 9-inch pie plate and chill for 20 minutes.

Fill the crust with apple slices. Sprinkle with sugar and cinnamon and dot with butter. Sprinkle on mace and nutmeg and fold pastry edges up over the apples. Bake for 45 minutes in a preheated 375 oven, until the apple filling is bubbly and the crust is golden. Cool slightly and slide the pie out of the dish and onto a serving plate or board. Before serving sprinkle the crust with confectioners sugar. Serve with a bowl of freshly whipped cream. Serves 8.