Ingredients

• 2 1/2 lbs rome apples, pared, quarterd, cored and thinly sliced (8 cups, from here through the salt, I double, if your dont' won't gooey and sweet then follow as sta)
• 1/3 cup light brown sugar, firmly packed
• 1/3 cup sugar, granulated
• 1 tablespoon cornstarch or 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 18 inches pie crusts
• 2 tablespoons butter
• water (optional) or milk (optional)
• sugar, for sprinkling (optional)

Instructions

1. Place apples in a large bowl.

2. Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.

3. Let stand until a little juice forms, at least 10 minutes or more.

4. Prepare pie crust of your choice.

5. Pile apple mixture into pastry; dot with butter

6. Place second crust over the apples, and crimp.

7. Brush with water or milk if desired.

8. Sprinkle with sugar if desired.

9. Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.

10. If edges are browning too fast cover wth a narrow strip of foil.