Country Apple Pie

• 1 each pastry double crust, 9 inch
• 6 cups apples peeled, cored/sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1/2 cup brown sugar firmly packed
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon nutmeg ground
• 2 tablespoons butter or margarine

1. Roll half of pastry to 18 inch thickness on a lightly floured surface; fit into a 9-inch pieplate; set aside.
2. Combine apples and lemon juice in a large mixing bowl.
3. Combine sugars, flour, cinnamon, and nutmeg, mixing well.
4. Spoon over apple mixture, tossing gently.
5. Spoon filling evenly into pastry shell, and dot with butter.
6. Roll remaining pastry to 18 inch thickness; transfer to top of pie.
7. Trim off excess pastry along edges.
8. Fold edges under and flute.
9. Cut slits in top crust for steam to escape.
10. Cover edges of pastry with strips of aluminum foil to prevent excessive browning.
11. Bake at 450F (230C) for 15 minutes.
12. Reduce heat to 350 degrees, and bake another 15 to 25 minutes.

pastry, apples, lemon juice, sugar, brown sugar, flour, cinnamon ground, nutmeg ground, butter

Taken from recipeland.com/recipe/v/country-apple-pie-41470 (may not work)