Servings: 8

2 lbs. cooking apples (peeled & thinly sliced) 2 lbs. cooking apples (peeled & thinly sliced)
sugar sugar
2 tbsp. flour (optional) 2 tbsp. flour (optional)
½-1 tsp. ground cinnamon ½ to 1 tsp. ground cinnamon
dash ground nutmeg dash ground nutmeg
pie pastry (enough for double-crust pie) (I have been known to cheat & makes pies using premade pie crusts from the freezer/refrigerator section.) pie pastry (enough for double-crust pie) (I have been known to cheat & makes pies using premade pie crusts from the freezer/refrigerator section.)
milk OR water OR egg (optional) milk OR water OR egg (optional)
1 tbsp. lemon juice (optional) 1 tbsp. lemon juice (optional)
cheese (optional) cheese (optional)
unsalted butter unsalted butter

Preheat oven to 375° F.
Cooking apples are normally tart. If they aren't tart enough, sprinkle with lemon juice.
Mix cinnamon & nutmeg with 1-c. sugar.
For a very juicy pie, omit the flour; for a less juicy pie, stir it into the cinnamon-sugar.
Add cinnamon-sugar to apples & toss to coat fruit.
Line 9-in. pie plate with pastry & fill with apples.
Dot apples with butter.
Adjust second crust on top of apples, seal, & flute edge.
Before baking you can optionally: subheading: Before baking you can optionally:
sprinkle top with sugar;
brush top of pie with milk OR water OR melted butter & then sprinkle with sugar;
lightly brush top of pie with beaten egg;
lightly brush top of pie with egg.
Cover edge of pie with foil, shiny side in, & place pie on baking sheet. Covering sheet with foil, shiny-side up will make clean up a snap.
Bake 25-mins., remove foil from edge of pie, & continue baking till golden (20 to 25 mins.).
Cool before serving.
If desired, serve pie with cheese.

This pie may be kept at room temperature for a few days.  This pie may be kept at room temperature for a few days.
SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)  SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)