Apple Pie ala Geigers

5—6 cups tart apples
¾ to 1 cup sugar (half white, half brown)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tbsp butter
2 crusts (bottom & top)


Remove crusts from freezer and let thaw enough to separate easily. Pare apples. Slice into a bowl. Mix sugar, spices and salt. Combine with the sliced apples. Arrange apple mixture in unbaked shell. Dot with the butter. Moisten edge of bottom crust. Place top crust over apples and seal edges by pressing firmly all around. Flute with fork or fingers. Make a few small cuts in the top layer to let the steam out. Place pie in preheated 450 degree oven for 15 minutes then reduce to 350 degree and continue baking 30 minutes longer or until crust is golden brown and apples are tender. Note: A browner bottom crust will result if pie plate is placed on a solid metal tray while baking. Also catches any drippings. There are usually enough apples to make 2 pies, and they freeze very well.