6 cups tart apples sliced (Granny Smith apples preferred)
Squeeze of lemon juice optional
3/4 cups sugar
1/2 cup light brown sugar
2 TB corn starch
3/4 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 9" pie shell with top crust unbaked
2 TB butter
Milk and sugar for finishing
Preheat oven to 425°.
Core, peel and quarter apples and slice uniformly. If apples aren't tart, add a spritz of lemon. Combine apple slices with white sugar, brown sugar, corn starch, cinnamon, nutmeg and salt. Mix well and set aside to let juices form.
Prepare pastry. Mound apple mixture in the shell and dot with butter. Moisten the edge of the pastry with water. Add the top crust, draping it over the filling. Trim the top crust, leaving a 1" overhang. Fold the overhang under the bottom crust, pressing to seal, and flute the edge.
Make slits in the top, forming steam vents. Brush crust with milk and sprinkle with sugar. Place the pie on a drip-pan in the lower third of the oven for 15 minutes. Lower heat to 375° and continue baking for 45-60 minutes or until the pie has bubbled for 15 minutes and the crust is golden.
Transfer the pie to a rack and let cool. Serve warm or at room temperature with ice cream or a wedge of sharp cheddar cheese.