Apple Pie

Peel and cut up into a large bowl 5 to 6 cups (1 & 1/2 l) apples.  Gala or Fuji are nice.  Add 1/4 cup (30ml) raisins.
Preheat oven to 425F (220C).  In a 2 cup (500ml) measuring cup mix 3/4 cup (175ml) sugar, 2 tablespoons (30ml)
cornstarch, 3/4 teaspoon (4ml) cinnamon, and 1/8 teaspoon (1/2ml) nutmeg.  Add this to the apples and mix well.
Set aside.

Divide a standard pie crust recipe for a two crust pie into two unequal portions, about 60/40.
Roll the larger portion out to form the bottom crust, fit it into a 9" (23cm) glass piepan, then roll out the top crust.
The easiest way to do this I know of is to roll the crust out on a plastic cutting mat, flip the mat over onto a pie pan and
carefully separate the dough from the mat.  Pour the fruit mixture into the pan, put the top crust on, and flute the rim of
the crust.  Dust with about a tablespoon of cinnamon sugar, then pierce the crust with about 10 short slits.

Bake at 425F (220C) for 30 to 40 minutes, reducing to 350F (180C) when the rim of the crust is nicely browned.
It is a good idea to place a cookie sheet under the pie pan to catch any drips.  Continue baking for a total of 50
to 60 minutes.  Let the pie cool down some before cutting it.