2 refrigerated pie crusts, room temperature
3-4 large Granny Smith apples, pared, cored, thinly sliced (about 4 cups)
1tbls. lemon juice dash ground nutmeg
1 cup sugar dash salt
2 tblsp. flour 2-3 tbls. butter
1 tsp. ground cinnamon

In a large mixing bowl, sprinkle lemon juice over apple slices. In a smaller bowl, combine sugar, flour, spices and salt; toss with apple slices. Line a 9” pie plate with one pie crust; fill with apple mixture; dot with butter; cover with other pie crust. Cut 4 slits in the top of the pie crust for steam vents; crimp edges with a fork dipped in water. Sprinkle with a small amount of sugar. Bake at 400 degrees for 50 minutes or till done.

*Serve warm with vanilla ice cream or top with a thin slice of firm cheese like cheddar, gruyere, or Swiss.