Pastry for double crust pie
6 c. thinly sliced cooking apples (2 lb.)
1 tbsp. lemon juice, optional
1 c. sugar
2 tbsp. flour
1/2 to 1 tsp. ground cinnamon
Dash ground nutmeg
1 tbsp. butter

Line a 9 inch pie plate with half the pastry. If apples lack tartness, sprinkle with the 1 tablespoon lemon juice. In mixing bowl combine sugar, flour, cinnamon and nutmeg. (For very juicy pie, omit the flour.) Add sugar mixture to the sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture. Dot with butter. Cut slits in top crusts for escape of steam. Place pastry atop filling. Seal and flute edge. Sprinkle some sugar atop if desired. Bake in 375 degree oven for 50 minutes or until lightly browned.