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

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

Preheat oven to 425 degrees. In large bowl mix sugars, flour, cinnamon, nutmeg and salt. Add apple, 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.

Roll out remaining pastry into 12 inch circle. Fold over in quarters, cut slits for steam vents. Mix yolk with 1 tablespoon water; brush on crust. Bake 45 to 50 minutes, until apples are tender, crust golden. Serve warm. Serves 6 to 8.