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Kittencal's Apple Pie

Created by KittenCal on November 5, 2011

2 unbaked (15 ounces) pie pastry (pastry for double-crust 9-inch pie, or can use a 15-ounce package refrigerated pie crusts)
3 pounds apples (peeled and thinly sliced -7 medium baking apples like Granny Smith or can use a mixture of Granny Smith and Braeburn apples)
2 tablespoons fresh lemon juice (does not have to measure out exactly 2 tablespoons)
1/2 cup granulated sugar
3/4 cup brown sugar
1/3 cup all-purpose flour

Step 1: Fit one pastry into the bottom a 9-inch deep-dish pie plate.
Step 2: In a large bowl using clean hands toss the sliced apples with fresh lemon juice.
Step 3: In another bowl combine both sugars with flour, cinnamon and nutmeg; sprinkle over the sliced apples then toss to combine.
Step 4: Place the apple mixture into the middle of the crust mounding fairly high in the center.
Step 5: Sprinkle butter pieces over the top.
Step 6: Top with remaining pie pastry; fold the edges under and crimp.
Step 7: Cut slits in the top to allow steam to escape.
Step 8: Brush the crust with cream then sprinkle with sugar.
Step 9: Place the pie plate on a baking sheet, then bake in a 450 degree F oven for 15 minutes, reduce the heat to 350 degree F and continue baking for another 35 minutes.