1 double crust pastry
2 lb. apples, cored, peeled and sliced about 6 cups, 5-7 apples
1 tbsp. lemon juice
Dash of salt
3/4 c. sugar
1 tbsp. cornstarch
1/8 tsp. ground nutmeg
1 tsp. cinnamon
1 tbsp. butter

Line 9 inch pie pan with 1/2 of crust recipe. In large bowl, toss apples with lemon juice. In small bowl sift together sugar, cornstarch, salt, and cinnamon. Spoon apple mixture into bottom pastry crust along with sugar mixture. Cover with top crust seal and flute edges. If desired reroll excess party, cut out apple shape. Place in center of pie. Brush crust lightly with milk and sprinkle with sugar. Make several slits into top of pie to allow steam to escape.

Bake in 425 degree oven 50 minutes or until crust is golden brown, and apples are tender. If you use Golden Delicious Apples decrease sugar to 1/4 cup.