Apple Pie
Mom made this for as long as I can remember. Make sure to use a tart apple.

Yield: 8 slices per pie

• Pastry for Two-Crust Pie
• 6 cups Granny Smith apples, peeled, cored, sliced thinly
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice

Prepare pastry for Two Crust Pie - 9 inch pans.

Preheat oven to 425 degrees F.

In a large bowl, combine apple slices, sugar, flour, cinnamon, nutmeg and lemon juice. Toss to mix. Spoon into pastry lined pie pan. Top with remaining pastry; fold eges of top pastry under bottom pastry. Press together to seal and flute edges. Cut several slits in the top of the pastry.

Bake at 425 degrees F. for 40 to 45 minutes or until apples are tender and crust is golden brown.