1 box refrigerated pie crust (softened as directed on box)
1 tablespoon butter
6 cups peeled, thinly sliced apples (about 6 medium apples)
1 cup of sugar (a little more or less depending on your preference)
2 tablespoons all-purpose flour
3/4- 1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
Preheat oven to 450°F. Place 1 pie crust in a 9" ungreased, glass pie pan. Push crust against side and bottom of pan.
In a large bowl, mix remaining ingredients except butter. Make sure to coat the apple slices as evenly as possible. Spoon mixture into crust-lined pie plate. Chunk butter into several pieces and lay on top of filling.
<optional> I always unroll the top crust and cut out (use different cookie cutters) four 1" slits or shapes. Or you can cut the top crust into lines (I use a pizza cutter) and "lattice" the top crust.
Top with the second crust (anyway you choose.) Mash the edges of the crusts together and flute with a fork. Cut off excess crust.
<optional> I like to take a small egg and beat it with 1- 1 1/2 tablespoons of water, then brush on top crust and edges. Then I sprinkle a little sugar on top of that. It makes the top crust a little more brown and sweeter.
Bake for 40-45 minutes. Or until apples are tender and the crust is a golden brown. Cover the edges of the crust with strips of foil after 15 or 20 minutes to prevent excess browning. Let cool 2 hours on cooling rack and serve.
I took the leftover crust and put a food colored, green star on top.
~~For a Caramel/Pecan Apple Pie~~
Drizzle with 1/3 - 1/2 Caramel Ice Cream Topping imminently after removing from oven. Top with 2-4 tablespoons chopped Pecans.