Bottom Crust into 8" pie pan - check.
Apples Peeled and sliced (two Braeburns, one Honey Crisp, one Granny Smith) - check.
1/3 cup light brown sugar, 1/2 cup white sugar, 2 Tbsp flour, 1 tsp cinnamon, good grating of fresh nutmeg, all mixed together - check.
Heat oven to 375°F - check
Good squeeze of lemon juice over sliced apples - check.
Toss apples with sugar/flour/spice mixture - check.
Add filling to pie pan - check.
Trim bottom crust, add top crust, fold under and flute, cut four steam vents - check, check, check and check.
Place pie on baking pan and place in oven - check.
Ten minutes later - notice butter on counter! Check yourself! Grr.
Pie's done now...looks fine, filling bubbling slightly in steam vents. The long wait begins. I've never made an Apple Pie that *didn't* have butter in it; I know there are plenty of recipes that don't include it, but then again, they don't all have lemon juice in them, either.
Perhaps the brown sugar (which I've never used before) may make the lack of butter less obvious. I've never quite known; is the butter strictly for taste, or is it also in there for the flour thickening to work on? In a few hours when it's done cooling, I suppose I'll find out.
Good thing this wasn't going out to company.
(Apologies for the double post.)