1 c. Roman apples
1 c. Mcintosh apples
1 c. Granny Smith apples, green
1 c. Red Delicious apples
1/3 c. sugar
Cinnamon
Nutmeg
Lemon juice, fresh
1/2 tsp. lemon rind
butter

I do not make my crust anymore, since a butter crust from the store does the trick. Set oven at 425 degrees. In a large baking bowl put the 4 types of apples after they are peeled, and sliced. Add sugar and lemon rind. Grind lemon edge on a grater to get the rind from a fresh lemon. We like a lot of cinnamon, so we use a lot more. Most cookbooks say 1/4 teaspoon, but keep in mind that this is a big-g-g pie! I usually put some cinnamon in between each layer of apples, as well as nutmeg. You must grind the nutmeg very fine. Do not use too much nutmeg! I also add the lemon juice (freshly squeezed) as I layer the apples in the bowl. Then I taste the mixture as I go along so I can rectify any errors. Mix all ingredients well. Put into 9 inch pie plate. This will become very high in the pie plate. It is supposed to be like that. I usually make a slight top in criss-cross for the pie. You can use any box mix for that. I recommend Pillsbury. In between the X's on the pie I put large chunks of butter (about 5). Put in oven with a cookie sheet underneath. Let pie bake for 60 to 70 minutes. Check on it in 60 minutes. The secret to this apple pie is that it has 4 types of apples. That is what makes it so delicious. You will not even want ice cream with it.