Ingredients
Pastry for a double-crust pie (9 inches)6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)1 tablespoon lemon juice1 cup sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamonDash ground nutmeg2 tablespoons butter2% milkAdditional sugar
Preparation
Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside.
In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
