Directions (continued)

• Refrigerate for 1 hour or until easy to handle.
• In a large bowl, combine the apples, sugar, lemon juice, flour, salt,
• cinnamon and nutmeg.
• On a lightly floured surface, roll out larger portion of dough to
• 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even
• with edge. Fill with apple mixture, mounding in the center. Dot
• apples with butter. Lightly brush rim of pastry with some of the
• beaten egg.
• Roll out remaining dough to fit top of pie; place over filling. Trim,
• seal and flute edges. Cut slits in pastry. Brush top with egg;
• sprinkle with superfine sugar. Place on a foil-lined 15-in. x 10-in.
• x 1-in. baking pan.
• Bake at 425° for 20 minutes. Reduce heat to 375°. Bake 50-60
• minutes longer or until crust is golden brown and filling is bubbly.
• Cool on a wire rack for 2 hours before serving. Yield: 8 servings.