Okay, It's time for my famous, award winning apple pie!
Pastry for 2-crust 9-inch pie, unbaked
8 cups pealed and sliced tart cooking apples
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons of all-purpose flour
1 egg, slightly beaten
Preheat oven to 425 degrees F. Mix 1 cup sugar, cinnamon, nutmeg, and flour. Add to apples and mix well. Cover and chill for 30 - 60 minutes. Line 9-inch pie pan with pastry. Heap chilled apples in lined pan. Adjust top crust and cut slits for steam to escape (I like to use a cookie cutter to make shades in the crust before positioning on the pie. I then offset the pastry cutouts over the holes.) Seal edges a flute. Brush the top with egg and sprinkle with sugar. Bake for 50 minutes or until crust is well browned and apples are cooked through. Serve warm or cold topped with whipped cream or ice cream.