3/4 c. white sugar
1/4 c. light brown sugar
1/4 c. flour
1 tsp. pumpkin pie spice
Pinch of salt
8 or 9 apples, cut thinly (I use McIntosh and Granny Smith)
2 tbsp. butter

For a 9 inch two crust pie, prepare pie crust according to directions on Crisco or use your favorite prepared crust; Pillsbury and Orchard Farms are very good ones.

Heat oven to 425 degrees. Prepare your pastry; follow directions on prepared crust. Stir together sugars, flour, spices, and salt. Mix with apples, reserving about two tablespoons. Stir apples until juice begins to form. Be sure and sweetened to taste, adding more brown sugar and spice if desired. Pour mixture into pastry lined pie pan; dot with butter, top with reserved flour mixture. Cover with top crust, cut about five, 1 inch slits in top crust.

Cover edge of crust with strips of foil. This prevents the edges from over browning. You can remove it about 15 minutes before removing pie. Bake 40-50 minutes or until the crust is brown and juice bubbles through the slits in the crust.