Oh, my gosh, is this pie good. Don’t count on leftovers, ever.

• ½ cup sugar
• ½ cup light brown sugar, packed
• 3 tablespoons cornstarch or 6 tablespoons tapioca flour
• ½ tablespoon cinnamon
• ¼ teaspoon salt
• ¼ scant teaspoon ground cloves
• About 2 pounds tart/sweet baking apples – Jonathan, Jonagold or Granny Smith are best
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• Double recipe pie crust
• Egg wash (1 egg beaten with 1 tablespoon water)

Preheat oven to 400 degrees. Line 8- to 9-inch pie pan with one pie crust. Blend sugar, brown sugar, cornstarch, cinnamon, salt and cloves; set aside. Peel, core and slice apples. Melt butter in large nonstick skillet; add apples, lemon juice and sugar mixture. Cook until juice thickens slightly.

Cool apples for about 30 minutes, then fill unbaked pie shell with apples. Cover with second pie crust, and cut or pierce top to vent. Brush top with egg wash. Place cookie sheet on lower rack to catch drips; put pie on center oven rack.

Bake at 400 degrees for 15-20 minutes; reduce heat to 350 degrees and bake for 25-30 minutes more. Serve warm or cold.