Mom's Apple Pie

Pastry for Double-Crust pie* 

6-8 c. thinly sliced, peeled cooking apples (2 lbs) -   Granny Smith, Rome, Pink Lady, Honeycrisp, Jonagold, Braeburn, Golden Delicious are all good

1 c. sugar
2 T. all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 T. butter

Place sliced apples in a lg mixing bowl.  In another bowl combine sugar, flour, cinnamon, and nutmeg. Add sugar mixture to the apples and toss to coat the fruit.  Fill a pastry-lined 9-inch pie plate with apple mixture, press down.  Dot with butter. Add top crust, seal and flute.
https://www.youtube.com/watch?v=06hgT_Y0Uzs 
Brush the top of the crust with milk or beaten egg (I use milk) and sprinkle liberally with sugar or cinnamon sugar.

Preheat oven to 425 F.   Place pie on a baking sheet to catch any drips and place in the oven, baking for 15 minutes.  Reduce heat to 375 F and bake an additional 45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with foil if it starts to get too brown. 
Remove pie from oven and cool on a rack.

Serve warm or cold, whichever you prefer, with vanilla ice cream, whipped cream, with sliced cheddar cheese.  But straight up is what I prefer.