6 to 7 C. peeled, thinly sliced McIntosh or other tart baking apples (about 2 lbs. or 6 to 7 medium)
3/4 C. sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1/8 tsp. ground nutmeg
2 Tbsp. butter
HEAT oven to 400°F.
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
PLACE apples in large bowl. Combine sugar, flour, cinnamon and nutmeg in small bowl. Sprinkle over apples. Toss well to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
PLACE pie in oven. Immediately reduce temperature to 350ºF. Bake 45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.