Mom's Apple Pie

• 6 c thinly sliced, peeled apples    1 c Brown sugar
• 2 tbsp. flour                            3/4 tsp. cinnamon
• 1/4 tsp. salt                             1/8 tsp. nutmeg

Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 425 degrees. In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan. Remove remaining crust from pouch; unfold. Press out fold lines. With a small apple cookie cutter, cut out two apple shapes. Place crust over filling; fold edge of top crust under bottom crust. Brush apple shapes with water and place on top of of pie. To create rope edges, press thumb at an angle into edge of crust' pinch dough between thumb and knuckle of index finger. Repeat diagonally around edge of pie pan. Bake at 425 for 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.