Apple Pie

Source: Jan Taylor

Your favorite pie crust
6 large apples or 7 medium apples or 8 small apples
    (Granny Smith for a tart pie; MacIntosh, Rome, Cortland, etc. for sweet)
6 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon (more or less to taste)
1/4 teaspoon nutmeg (more or less to taste)
2 tablespoons lemon juice (or orange juice)
2 tablespoons butter

Put your bottom crust into an 8- or 9inch plate.

Peel, core and slice (1/8 to 1/4 inch thick) apples into large bowl.

In a small bowl combine sugar, flour, and spices. Sprinkle over apple slices. Gently stir the apple slices, until all are coated with the sugar mixture and juice starts to form. Gently stir in the lemon juice (this keeps the apples from turning brown and adds tartness.)

Arrange apple slices in pie pan and dot with butter. Cover with top crust, seal edges and cut slits in the top (a big letter A for apple or your favorite design, etc.).

Bake at 425 degrees F for 10 minutes to help the crust turn golden and then bake at a lower temperature (350 degrees F) for 60 minutes or until the apples are soft when tested with a fork through the slits on top.