1 (14-ounce) can sliced apples or 1½ cups cooked apples
¼ cup light brown sugar
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 Pastry Piecrusts (recipe on page 340)
2 tablespoons butter, melted
Preheat the oven to 425°. In a large mixing bowl combine the apples, brown sugar, granulated sugar, flour, salt, cinnamon, and nutmeg. Line the bottom and sides of a 9-inch pie plate with 1 of the piecrusts. Pour the apples into the pie shell. Top with the second piecrust. Use a fork to seal the edges. Cut three or four 1½-inch slits in the top crust for ventilation. Brush the top of the pie with the melted butter. Bake for 40 to 45 minutes until a golden brown.
YIELD: 8 SERVINGS