2 1/2 lbs. cooking apples, pared, quartered, cored & thinly sliced (8 c.)
1/3 c. firmly packed light brown sugar
1/3 c. granulated sugar
1 tbsp. cornstarch or 2 tbsp. flour
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tbsp. butter
Water or milk
Sugar for sprinkling

Place apples in large bowl. Mix sugars, cornstarch or 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.

Meanwhile, prepare pie crust mix, following label directions. Roll out half of dough to 12-inch round on lightly floured surface; fit into 9 inch pie plate. Trim overhang to 1/2 inch.

Roll out remaining pastry for top to 12 inch round; fold into quarters, make 3 slits near center in each folded edges 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. Trim overhang to 1 inch; turn edges under and press together to seal. Pinch to make stand-up edge; flute.

For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.

Bake pie in hot oven (425 degrees) 40 minutes, or until juices bubble through slits and apples are tender. If edges are browning too fast, cover with a narrow strip of foil. Cool for about an hour and serve with vanilla ice cream.