Apple Pie

The classic recipe. Basic is the best. For pie crust I use the recipe on the Tenderflake box.

6 cups thinly slices, peeled cooking apples (about 2 1/4 lbs)
1 TBSP lemon juice
3/4 cup sugar
2 TBSP all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat oven to 375'F. Prepare and roll out Pastry for Double Pie Crust Pie.

If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon and nutmeg. Add apple slices. Gently toss until coated.

Transfer apple mixture to pastry lined pie plate. Trim bottom pastry to edge of pie plate. Place remaining pastry circle over filling and seal. Crimp edge as desired.

IF desired brush top pastry with milk and sprinkle with additional sugar. Bake for 60 minutes. Place a pan under pie to catch drips. Cool on a wire rack. TO serve warm, let pie cool 1 hour.