The classic... best if it's not too sweet and, ideally, served warm with vanilla ice cream.
This is a mix of the apple pie recipes in my two favorite cookbooks, How to Cook Everything and the Better Homes & Gardens New Cook Book.
1 recipe double pie crust
6 cups peeled, cored cooking apples, cut into 1/2 in. slices (this works out to about 6 McIntosh apples, sliced into 12 slices each)
2 T lemon juice
1/2 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
2 T flour
2 T butter
1. Preheat oven to 375; prepare pie crust.
2. In a large bowl, combine apples and lemon juice. In small bowl, toss together sugar, salt, flour, and spices. Sprinkle sugar mixture over apples; toss to combine.
3. Spoon apple mixture into pastry-lined pie plate; dot surface with 2 T butter.
3. Drape top crust over filled bottom crust; seal edges by crimping together top and bottom crusts. Cut slits into top to allow steam to escape.
4. Shield edges of crust with foil (Cut a 7 inch circle out of a 12 inch square).
5. Place pie on a baking sheet (it WILL bubble over); bake for 40 minutes. Remove foil and bake for another 20 minutes or until edges are brown and filling is bubbly. Cool for at least 2 hours to allow filling to set.