Loads of Green Apples (Granny Smith, Pippin)
1/2 Cup White Sugar
2 Tbsp Cinnamon
1/4 Tsp Nutmeg
1 Egg
1 1/2 Pie Crusts

Peal and core apples then place in a bowl of cold lemon water. Prepare pie crust into pan. Slice apples and place in layers in crust generously sprinkling a mixture of cinnamon, nutmeg, and sugar between each layer. Apples of course cook down so make sure to stack sliced apples until heaping nice and high. Cover the heap with the rolled out 1/2 crust and pinch the edges together to seal the pie. Scramble the egg then brush on the egg to coat the top crust. Puncture the top a couple times with a nice to allow steam to escape.

Place in hot oven at 250 C° for 15 minutes then lower the heat to 150 C°. Bake until you hear the juices boiling for at least 10 minutes.