Mamas Apple Pie

Prepare the pie pastry.
To shape the crust, on a lightly floured work surface, roll out one disk of the dough into a 13-inch round about 1/8 inch thick.
Transfer the dough round to a 9-inch pie plate.
With a sharp paring knife, trim the dough flush with the rim of the plate.
Freeze until firm, at least 30 minutes.
To make the filling, place the apples in a bowl; sprinkle over the sugar, flour, cinnamon, nutmeg, and salt.
Stir to combine and coat.
Place the apple mixture in the unbaked pie shell.
Dot with butter bits.
Roll out the remaining half of the pie crust on a lightly floured surface.
Cover the filled pie crust with the round of dough, and trim so that 1 inch overhangs the pie plate.
Fold the dough under, and crimp the edges by pressing with a fork or your fingers.
Chill in the refrigerator until the crust is firm, about 15 minutes.
Meanwhile, to bake the pie, preheat the oven to 400F.
Brush the top of the pie with the water.
Sprinkle over a teaspoon or so of sugar.
Bake until golden brown, about 50 minutes.
Transfer to a rack to cool slightly before slicing and serving.
Apple pie and cheesy gratins sometimes have a tendency to bubble and dribble, resulting in a burnt, smelly mess on the bottom of the oven.
Or, if you place a baking sheet underneath, you still have to clean the baking sheet.
To avoid both messes, place a silicone-lined baking sheet under the baking dish.
If the juices spill, they are very easy to clean off with warm soapy water.