2 (9 inch) pastry pie crusts
1/2 c. sugar
1/4 c. brown sugar, packed
2 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Dash of salt
7 c. tart apples, thinly sliced & pared
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix lemon juice, sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry lined pie plate. Dot with butter. Cover with top crust that has slight cut in it. Seal by moistening rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Make a decorative edge. Cover edge with 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is light brown and juice starts to bubble through in slits in crust 40 to 50 minutes. Yields 6 servings.