2 1/2
lbs. cooking apples, pared, cored and thinly sliced
1/3 c. light brown sugar
1/3 c. granulated sugar
2 1/2 tbsp. flour
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Pie crusts
2 tbsp. butter
Place
apples in large bowl; mix sugars, flour, cinnamon, nutmeg,
and salt in a small bowl; sprinkle over apples; toss gently to mix.
Let stand until a little juice forms, about 10 minutes.
Prepare
pie crust. Roll out half of dough to 12-inch round, fit into pie plate.
Trim. Roll out remaining pastry for top; fold into quarters.
Make 3 slits near center for steam to escape.
Pile
apple mixture into pastry; dot with butter.
Moisten edge of bottom pastry with water.
Place folded pastry on apples so point is on center; unfold.
Press edges together to seal. Flute edge.
Brush top of pastry with a little water and sprinkle lightly with sugar.
Bake at 450 degrees for 40 minutes.
