Pastry for 9" 2-Crust Pie
6-7 C. Thinly sliced,pared,cored tart Pippin or Granny Smith apples
1 to 2 Tsp Lemon Juice
1 to 2 Tbsp Flour (If fruit is very juicy)
2/3 to 3/4 C. Granulated sugar
    or half granulated and half brown sugar
1/4 Tsp Nutmeg
1/2 Tsp Cinammon
1/8 Tsp Salt
1/2 Tsp Grated Lemon Rind
1 Tbsp Butter or Margerine

Preheat oven to 425 degrees.

Combine lemon juice with flour, sugar, nutmeg, cinammon, salt, and lemon rind (Amount of sugar depends on tartness of the apples). Place half of the apples in the pie crust, sharp edges inward. Sprinkle with half of the sugar mixture. Top with the rest of the apples, heaping in the center, then the rest of the sugar mixture. Dot with butter. Place second crust on top. Vent with 3 to 4 slits.

Bake 40-50 minutes or until crust is golden brown.