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1
Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl.
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2
Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half; shape each half into ball.
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5
Flatten slightly.
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6
Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
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7
Heat oven to 400F.
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8
Roll out one ball of dough on lightly floured surface into 12-inch circle.
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9
Fold into quarters.
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10
Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides.
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11
Trim crust to 1/2 inch from edge of pie plate; set aside.
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12
Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl.
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13
Add apples; toss lightly to coat.
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14
Spoon apple mixture into prepared crust.
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15
Roll remaining ball of dough into 12-inch circle.
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16
Fold into quarters.
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17
Place dough over filling; unfold.
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18
Trim, seal and crimp or flute edge.
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19
Cut 5 or 6 large slits in crust.
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20
Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar.
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21
Cover edge of crust with 2-inch strip aluminum foil.
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22
Bake 35 minutes; remove foil.
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23
Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
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24
Cool pie 30 minutes; serve warm.
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25
Store refrigerated.
