9 1/2 - 11 oz. pkg. pie crust mix
1 c. sugar
2 tbsp. flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
7 c. thinly sliced, pared tart cooking apples (2 1/2 lb.)
2 tbsp. lemon juice
2 tbsp. butter
1 lg. egg white
Sugar

Make pastry as package directs. Divide dough in half; form each half into a flat round. On lightly floured surface, roll out 1/2 of the pastry to an 11 inch circle. Fold the pastry in half; transfer to a 9 inch pie plate, making sure fold is in center. Unfold pastry; fit carefully on bottom and side of pie plate. Do not stretch pastry. Preheat oven to 425 degrees. In small bowll, mix 1 cup sugar, the flour, cinnamon, nutmeg and salt. In large bowl, toss apples with lemon juice. Combine sugar mixture with apples; place in pastry-lined pie plate, mounding high in center. Cut butter in small pieces; dot evenly over apples.

Roll remaining pastry into a 12 inch circle. Place lattice, heart or apple pie-top cutter, cutter side down, over pastry; press cuter into dough. Lift cutter; remove designs, using wooden pick if necessary. Press out additional small designs from excess pastry to use for decorating pie, if desired. Wet top edge of pastry in pie plate. Fold and lift pastry top, and place over apple mixture. Press top pastry onto wet edge of bottom pastry to seal. With sharp knife, cut off excess pastry from edge of pie plate. Seal edges by gently making lengthwise strokes into edge with back of table knife.

Beat egg white until slightly frothy; use to brush edge of top pastry. Attach small pastry cutouts to pastry, using wooden pick to lift and place pieces. Brush the pastry again with egg white, and sprinkle with sugar. Bake 45 to 50 minutes, or until apples are tender when wooden pick is inserted through openings in pie crust and rust is golden. Makes 8 servings.