(This is also one of Grandmas recipes)
Prepare pastry for a 2-crust 9 pie. Divide the dough into two slightly uneven balls. Use the smaller ball of dough for the bottom crust. Roll it out and place in pie pan.
3 pounds of apples, cored and sliced
2 Tbs flour
½ cup brown sugar
¼ cup granulated sugar mixed with cinnamon and nutmeg
1 Tbs lemon juice
1 or 2 Tbs butter in small pieces
Put apples in a large bowl. Combine flour and sugars and mix with apples. Heap into pie pan. Sprinkle with lemon juice and dot with butter. Place top crust over filling. Seal and flute the edges. Cut vents in the top crust. Brush crust with an egg wash (an egg beaten with a little milk or water). Put piece of tin foil under the pan in the oven, in case the juices overflow. Bake at 425 for 15 minutes, then at 375 40 minutes.