Country Apple Pie - I made two this afternoon, and they are so very good.
Pastry for double-crust 9-inch pie, with half in a 9-inch pieplate (other half for top)
6 cups peeled, sliced cooking apples
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
Combine apples and lemon juice in a large bowl and set aside. Combine sugars, flour, cinnamon, and nutmeg. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with butter. Place remainnig pastry on top of pie and cut slits in top for steam to escape. Cover edges of pastry with strips of aluminum foil to prevent burning. Bake for 15 minutes at 450 degrees, and then turn oven down to 350 degrees. Bake for 35 minutes longer.
By Hubs' special request, I added a few maraschino cherries to the pie filling before spooning the filling into the pie shell. This was a nice colorful and tasty addition! I also used a flaky pastry shell instead of usual pie crust on top this time, and the top of the pie is deliciously light.