Apple Pie

2 1/2 to 3 lbs. (8 cups) pie apples (such as Granny Smith or Golden Delicious), pared, cored, and thinly sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated (white) sugar
1 Tbsp. cornstarch (or 2 Tbsp. flour)
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Pastry for two crust pie 
2 Tbsp. butter or margarine

Place sliced apples in large bowl; mix sugars, cornstarch, cinnamon, nutmeg, and salt; sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes.
 
Meanwhile, prepare bottom crust and fit into 9-inch pie plate.  Trim overhang to 1/2 inch.  For top crust, roll out remaining pastry, fold into quarters, make 3 slits near center in each of folded edges for steam to escape. 

Pile apple mixture into pastry; dot with butter.  To prevent a space between the crust and apples after baking, arrange the apples carefully in layers with as few gaps as possible. Moisten edge of bottom crust with water.  Place folded top crust on apples so point is on center; unfold.  Trim overhang to 1 inch.  Turn edges under and press together to seal.  Flute or make your favorite edging.
Brush top of pastry with a little water or milk and sprinkle lightly with sugar.
 
Place a cookie sheet on the oven rack below the pie pan to catch drips.  Bake pie in hot oven (425 degrees) 20 minutes.  Reduce heat to 350 degrees and bake another 50 to 60 minutes, or until juices bubble through slits and apples are tender, and the crust is done on the bottom.  If edge is browning too fast, cover with a narrow strip of foil.  Serve warm with scoops of vanilla ice cream or chunks of Cheddar cheese.

This is a no-fail recipe.  It always turns out good.  My friend Sarah Baldwin remembers hot Dutch apple pie with cheddar cheese baked under the top crust served at Holland’s Restaurant.  Holland’s was across Pensacola street from the old Capitol in Tallahassee where the House Office Building is now located.