1 15-oz package refrigerated or frozen pie crust for two crust pie
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled Granny Smith or other cooking apples
Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix the rest of the ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
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