all about recipe here

• 1 unbaked 2-crust 9-inch plain pastry
• 3 pounds tart apples
• 3/4 to 1 cup granulated sugar
• 3 tablespoons cornstarch

• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter or margarine
• 1 egg mixed with 2 tablespoons milk

1. Prepare crust and line 9-inch pie tin. Trim even with outside edge of the pie tin.
2. Pare and core apples; slice thin. Add sugar mixed with cornstarch, salt and spices. Sugar and salt will pull liquid out of the apples and make a sauce. Mix well to coat apple pieces evenly.
3. Fill the pastry-lined pie tin. Dot with butter.
4. Add top crust and trim to 1/2-inch overhang. Fold top crust edge under bottom crust. Crimp edges with fingers and make flutes to seal crust edges. Slice top crust with knife, 3 or 4 2-inch slits, to make steam vents.
5. Use pasry brush to apply water and egg mixture to top crust. Sprinkle lightly with granulated sugar.
6. Bake in pre-heated 450°F oven for 10 minutes and then in moderate oven, 350°F, about 40 minutes or until crust is nicely browned. If crust is getting too brown, cover with foil.
7. Note: If apples are not tart, add 1 tablespoon lemon juice.