2 c. quantity of pie pastry

FOR FILLING:

5-6 tart apples
1/2-2/3 c. brown or white sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. lemon juice
1 tbsp. butter
Sugar

FOR GLAZING:

Ice cream or heavy cream, optional

Make pastry and chill. Peel, core and slice apples into a bowl and stir in sugar, cornstarch, cinnamon and nutmeg until apple slices are well coated. Divide pastry and roll half into a circle to line 9 inch pie pan. Fill pie with apple mixture, leveling the top, sprinkle with lemon juice and dot with butter. Roll out the remaining pastry to cover the pie; seal and decorate the edges. Brush the top with water and sprinkle with sugar to glaze.

Bake in a hot oven (425 degrees) for 10 minutes. Reduce heat to moderate (350 degrees) and then continue baking 40 minutes or until the crust is brown and apples are tender. Serve hot or cold with ice cream or heavy cream.