1 c. sugar
2 tbsp. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
6 c. sliced, pared, and cored cooking apples (about 2 lbs.)
3 tbsp. butter
Pastry for 2 crust pie

Prepare pastry. Roll out half the pastry to a 12 inch circle; line 9 inch pie plate. Heat oven to 425 degrees. Combine sugar, flour, cinnamon, nutmeg, and salt in bowl. Arrange half the apple slices in pastry lined pie plate. Sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture. Dot with butter. Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking. Place over filling; seal. Flute.

For a sparkly top, brush pie lightly with milk; sprinkle with sugar. Bake 40 to 45 minutes or until pie is golden brown.