DOUBLE PIE CRUST:

1 1/2 c. flour
1/2 c. butter
5 - 6 tbsp. milk (all-purpose flour; less with pastry flour)
1 tsp. salt (optional)

Sift and measure flour into a mixing bowl. Add butter (salt if used). Using a blender, cut mixture until fine. Add the liquid. Cut the mixture, shaking anything that collects inside the blender back into the bowl. Cut until most of the crumbs disappear. Turn onto a wax paper, and press the dough into a ball. Chilling is not necessary if a pastry canvas is used to roll out the dough. Roll the dough out in all directions until slightly less than 1/4 inch thick. Use 1/2 of the dough and save the rest for the top. Grease a 9 1/2 or 10 1/2 inch pie pan or dish.

FILLING:

Approximately 3 lb. your favorite apples (more if using a deep dish)
1 cup combination brown and granulated sugar (grandma used 1/2 c. of each)
2 tbsp. cornstarch or minute tapioca
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Pare and slice apples. Mix together sugar. Add cornstarch, salt, cinnamon and nutmeg. Stir the mixture and add to the apples as the layers of apples are added to the pie crust. Roll out the top crust. Before covering the apples, add pats of butter to the top layer of apples. After adding the top crust, pierce the crust. Bake on the bottom shelf of a 350 degree oven for 1 hour, then raise the pie in the oven and turn the oven temperature to 425 degrees and bake until the crust is brown.