Sheila's Apple Pie

• 2 12-3 lbs mixed apples (6 large, 6-7 cups sliced)
• 2 tablespoons lemon juice
• 23 cup sugar
• 2 tablespoons flour
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 14 teaspoon nutmeg
• 2 tablespoons butter
• pastry for double-crust pie

1. Quarter, core and peel apples.
2. Slice apples into a large bowl making sure not to cut them too thin.
3. Toss apples with lemon juice.
4. In a small bowl, stir together sugar, flour, salt, cinnamon, and nutmeg.
5. Pour over fruit and toss well to coat evenly.
6. Roll out pastry for lower crust; fit loosely into a 9-inch or 10-inch pie plate.
7. Pile fruit into lower crust and dot with bits of butter.
8. Roll out pastry for upper crust and fold in half.
9. Slash a few times across fold to create vents for escape of steam.
10. Lay pastry over fruit and trim 1/2 inch beyond edge of plate.
11. Tuck upper crust under lower crust all around the edge and flute with fingers to seal, or seal by pressing down with tines of a fork all around the edge.
12. Bake in a very well preheated 450 degree Fahrenheit oven for 30 to 40 minutes or until fruit is tender and crust is nicely browned.

mixed apples, lemon juice, sugar, flour, salt, cinnamon, nutmeg, butter, pastry

Taken from www.food.com/recipe/sheilas-apple-pie-386683 (may not work)