Written by Robert J. Matthews
3 lbs apples (Granny Smith, Gala, or Fuji), peeled, cored and sliced 1 tablespoon lemon juice 3/4 cup white sugar 2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1 recipe double pie crust (bottom and top crust)
In a large bowl, toss apples with lemon juice. Mix in sugar, flour, cinnamon, nutmeg and salt until apples are well coated. Set aside.
Roll out bottom pie crust and fit it into a 9-inch pie pan. Trim edges.
Pour apple mixture into the pie shell. Cut slices in any apples sticking up too high to prevent over-browning.
Dot top of apples with butter.
Roll out top crust and place over filling. Trim edges and crimp top and bottom crust together. Cut slits in top crust to allow steam to escape.
Bake for 15 minutes. Then reduce heat to 350°F and bake for 35-45 minutes more until apples are tender and crust is golden brown.