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LEIH'S MOUTH WATERING APPLE PIE 
Pastry for 2-crust pie
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. grated lemon peel
1-2 tsp. lemon juice
6-7 c. thinly sliced, peeled and cored Gravenstein apples
2/3 - 3/4 c. sugar
1 tbsp. butter
Milk

1. In small bowl, combine sugar, flour, seasonings and lemon juice.

2. Place half of thinly sliced apples in pie crust; sprinkle with half of sugar mixture. Top with rest of apples, then rest of sugar mixture. Dot filling with butter. Preheat oven to 425 degrees.

3. Roll out remaining pie crust and using a cookie cutter, cut out design. Place crust over pie, trim edges. Fold pastry overhang under, then bring up over pie plate rim. Pinch to form high edge and make your choice of decorative edge.

4. For a golden glaze, brush top crust (not edge) lightly with some milk. Bake pie for 40-50 minutes or until crust is golden brown.

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