1 pkg. (11 oz.) pie crust
1/2 c. light brown sugar
2 tbsp. flour
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
1/2 c. sugar
6 c. thinly sliced apples
1 1/2 tsp. grated lemon peel
2 tbsp. butter
1 egg yolk

1. Make pastry as package directs. Roll pastry for bottom crust.

2. Preheat oven to 425 degrees. In large bowl mix sugars, flour, cinnamon, nutmeg and salt. Add apples; toss lightly to combine. Turn apple mixture into pastry lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut in small pieces.

3. Roll out remaining pastry into 12 inch circle. Fold in quarters and cut slits for steam vents.

4. Using scissors, trim overhang to 1/2 inch from rim. Carefully place folded pastry for top, so that the point is in the center. Trim to 1 inch from edge. Moisten edge of bottom pastry, with a little water. Fold top pastry under edge of bottom pastry.

5. With fingers, press edges to seal. Press upright to form rim. Crimp edge: Place thumb on edge of pastry at an angle. Pinch dough between index finger and thumb. Repeat at same angle all around. Mix yolk with 1 tablespoon water; brush on crust. Bake 45-50 minutes. Serve warm. Serves 6-8.