Classic Apple Pie

6 c. thinly sliced, peeled cooking apples (2 lbs.)
Lemon juice (optional)
1 c. sugar plus a little extra
2 T. all-purpose flour
1/2 - 1 t. cinnamon
Dash nutmeg
Pastry for double-crust pie
1 T. butter

Sprinkle apples with lemon juice to add tartness, if needed.

Combine sugar, flour, cinnamon, and nutmeg. Add mixture to apples and toss to coat.

Line 9" pie pan with crust and fill with apples. Dot with butter. Cover with second crust; seal and flute edge. Sprinkle with sugar. Cover edge with foil or use a pie ring. Bake at 375 degrees for 25 minutes.

Remove foil or pie ring and bake 20-25 minutes more or until crust is golden. Cool and serve with cheese if desired. Can also serve with ice cream and/or a warm caramel drizzle.

NOTE: Apples can be prepared in advance by placing apples in a large ziploc bag; adding sugar, flour, and spices, and tossing to coat, shake-and-bake style; then freezing until needed for pie. No need to thaw before baking.  

To make a tart, line a baking sheet with parchment paper. Lay out a single pie crust. Place prepared apples in a heap in the center of the crust and spread gently to within a few inches of the edge. Fold edges loosely toward center, pleating to make a round shape, leaving apples uncovered in the middle. Bake at 350 degrees for 25-30 minutes, until crust is golden. 

Serves 8.

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