| 1 | Prepare crust; shape into a ball. |
| 2 | Divide in half; form each half into a round, then flatten each with the palm of the hand. |
| 3 | On a lightly floured pastry cloth, roll out half of the pastry into a 12 inch circle. |
| 4 | Fold rolled pastry in half; carefully transfer to a 9 inch pie plate, making sure fold is in the center of the pie plate. |
| 5 | Unfold pastry; fit carefully into pie plate. |
| 6 | Refrigerate until ready to use. |
| 7 | Preheat oven to 425°F. |
| 8 | In small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. |
| 9 | In a large bowl, toss the apples with lemon juice. |
| 10 | Add sugar mixture to sliced apples; toss lightly to combine. |
| 11 | Roll out remaining pastry into a 12 inch circle. |
| 12 | Fold over in quarters; cut slits for steam vents. |
| 13 | Turn apple mixture into pastry-lined plate, mounding up high in center. |
| 14 | Dot apples with butter cut in small pieces. |
| 15 | Using scissors, trim overhanging edge of pastry so it measures ? from rim of pie plate. |
| 16 | Carefully place folded pastry so that point is at the center of filling and unfold. |
| 17 | Using scissors, trim overhanging edge of pastry (for top crust) so it measures 1 inch from edge all around. |
| 18 | Moisten edge of bottom pastry with a little water. |
| 19 | Fold top pastry under edge of bottom pastry. |
| 20 | With figners, press edge together to seal, so juices won"t run out. |
| 21 | Press upright to form a standing rim. |
| 22 | Crimp edge. |
| 23 | Brust with egg yolk mixed with 1 tablespoon water. |
| 24 | Bake 45 to 50 minutes, or until apples are fork-tender and crust is golden. |
| 25 | Remove to rack; cool 30 minutes. |
| 26 | Make frosting: in small bowl, combine confectioners" sugar, corn syrup, 1 tablespoon water and the vanilla; mix until smooth. |
| 27 | Spread over pie; sprinkle with nuts |
