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Incredibly delicious hot with vanilla ice cream or, an old Yankee touch, a slice of cheddar cheese.

• 6 cups peeled, sliced apples (Idared, Golden Delicious, Jonathan, Granny Smith)
• 1 tablespoon fresh lemon juice
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• pastry for double-crust 9-inch pie

Preheat oven to 450°F.

Combine apples and lemon juice in mixing bowl. Combine sugar, brown sugar, flour, cinnamon and nutmeg; mix well. Pour sugar mixture over apples, and stir to coat. Spoon filling into pastry-lined 9-inch pie pan. Dot with butter.

Transfer top pastry to top of pie, trimming off excess. Fold edges under to seal, and flute rim. Cut slits, decorative or not, into top pastry for steam to escape.

Bake in preheated 450°F oven for 15 minutes. Reduce heat to 350°F, and bake for 45 minutes.

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