2 1/2 lbs. cooking apples, pared, cored and thinly sliced
1/3 c. light brown sugar
1/3 c. granulated sugar
2 1/2 tbsp. flour
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Pie crusts
2 tbsp. butter

Place apples in large bowl; mix sugars, flour, cinnamon, nutmeg, and salt in a small bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.

Prepare pie crust. Roll out half of dough to 12-inch round, fit into pie plate. Trim. Roll out remaining pastry for top; fold into quarters. Make 3 slits near center for steam to escape.

Pile apple mixture into pastry; dot with butter. Moisten edge of bottom pastry with water. Place folded pastry on apples so point is on center; unfold. Press edges together to seal. Flute edge. Brush top of pastry with a little water and sprinkle lightly with sugar. Bake at 450 degrees for 40 minutes.