Perfect Apple Pie

There aren't many recipes that I've continued using since I started baking many many years ago ;o) but this is definitely one of them. I adapted it from my very first McCall's cookbook. Although I've tried several different apple pie recipes throughout the years, I always come back to this one. For a tasty apple pie, make sure you choose apples appropriate for baking. I usually use Granny Smith apples because the sugar counteracts their tartness, and they mix well with the cinnamon and nutmeg. Let the fall begin...

Ingredients:

• Pie crust for 2-crust pie (see Pie Crust 101 recipe for homemade crust)
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 6-7 cups thinly sliced, pared tart cooking apples, such as Granny Smith  
• 2 tablespoons lemon juice

Directions:

1. Preheat oven to 425 degrees.
2. In small bowl, mix sugar, flour, cinnamon, nutmeg, and salt. In large bowl, toss the apples with lemon juice. Add sugar mixture to sliced apples; toss lightly to combine. (If you prefer softer apples ~ like me ~ place apple mixture in microwave for 5 minutes.) Set aside.
3. Fold bottom pastry in half; carefully transfer to pie plate, making sure fold is in the center of plate. Unfold pastry, fit carefully into pie plate, pressing gently with fingers, so pastry fits snugly all around, trying not to stretch. 
4. Turn apple mixture into pastry-lined pie plate, mounting up in center. Trim overhanging pastry to measure 1/2" from rim of plate.
5. Fold top crust in half; using a sharp knife, make some cuts near center for steam vents. Center and place top pastry over apples. Trim overhanging pastry to measure about 1" from edge, all around. Fold top pastry under edge of bottom pastry. With fingers, press edge together to seal, so juices won't run out. Press upright to form a standing rim. Crimp edges. Sprinkle lightly with sugar, if desired.
6. Bake 45 minutes to 50 minutes, or until crust is golden. 

~adapted from The McCall Publishing Company