1 Double crust pastry/ 9″
See recipe 6 c Cooking apples, peeled
Cored/sliced 1 tb Lemon juice
1/2 c Sugar
1/2 c Brown sugar; firmly packed
2 tb All-purpose flour
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
2 tb Butter or margarine
Recipe by: Southern Living
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pieplate; set aside. Combine apples and lemon juice in a large mixing bowl. Combine sugars, flour, cinnamon, and nutmeg, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees, and bake an —–