peeled, cored and thinly sliced apples (i mix 3 granny smith, 3 gala and the rest are rome apples) rome apples are sweet and soft, i use them mostly in my pies and mix granny smith for a little tart also
lemon juice, mix carefully through apples so they don't turn brown
1I make 4 pie crusts and roll them out and put them together for bottom and top crusts. The pan is a jelly roll size so the dough won't stretch that far, hence four pie crusts. I make them the day before or in the morning and then refrigerate while I peel and season the apples.
2Definitely use Rome and Granny Smith apples, I add just a few Gala because they are both sweet with just a hint of tart but you don't have to use three kinds. Also Golden Delicious are good too. Make sure you slice your granny smiths thin because they are a hard apple and take longer to cook. Mix the apples with lemon juice before seasoning. Mix the sugar, cinnamon, nutmeg and salt together pour over apples and mix through. I taste my apples and sometimes add more cinnamon.
3Roll out your dough and fill with apples evenly, dot all over with butter. Roll out the top crusts and decorate and edge nicely. If you like I brush with a little milk and sprinkle with cinnamon sugar lightly.Make sure you put at least 3 slits on top of pie for hot air to escape. Preheat oven to 450, bake 15 minutes and reduce heat to 350, 1 hour, I put a knife in baking hole to see if apples are soft. Sometimes it may take 1 1/2 hours, depends on your oven. Watch crust, you may have to cover lighly to prevent burning.