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⣿⣿⣿⠟⠋⠄⠄⠄⠄⠄⠄⠄⢁⠈⢻⢿⣿⣿⣿⣿⣿⣿
⣿⣿⣿⠃⠄⠄⠄⠄⠄⠄⠄⠄⠄⠄⠄⠈⡀⠭⢿⣿⣿⣿
⣿⣿⡟⠄⢀⣾⣿⣿⣿⣷⣶⣿⣷⣶⣶⡆⠄⠄⠄⣿⣿⣿
⣿⣿⡇⢀⣼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣧⠄⠄⢸⣿⣿⣿
⣿⣿⣇⣼⣿⣿⠿⠶⠙⣿⡟⠡⣴⣿⣽⣿⣧⠄⢸⣿⣿⣿
⣿⣿⣿⣾⣿⣿⣟⣭⣾⣿⣷⣶⣶⣴⣶⣿⣿⢄⣿⣿⣿⣿
⣿⣿⣿⣿⣿⣿⡟⣩⣿⣿⣿⡏⢻⣿⣿⣿⣿⣿⣿⣿⣿⣿
⣿⣿⣿⣿⣹⡋⠘⠷⣦⣀⣠⡶⠁⠈⠁⠄⣿⣿⣿⣿⣿⣿
⣿⣿⣿⣿⣍⠃⣴⣶⡔⠒⠄⣠⢀⠄⠄⠄⡨⣿⣿⣿⣿⣿
⣿⣿⣿⣿⣿⣦⡘⠿⣷⣿⠿⠟⠃⠄⠄⣠⡇⠈⠻⣿⣿⣿
⣿⣿⡿⠟⠋⢁⣷⣠⠄⠄⠄⠄⣀⣠⣾⡟⠄⠄⠄⠄⠉⠙
⠋⠁⠄⠄⠄⢸⣿⣿⡯⢓⣴⣾⣿⣿⡟⠄⠄⠄⠄⠄⠄⠄
⠄⠄⠄⠄⠄⣿⡟⣷⠄⠹⣿⣿⣿⡿⠁⠄⠄⠄⠄⠄⠄⠄
⠄⠄⠄⠄⣸⣿⡷⡇⠄⣴⣾⣿⣿⠃⠄⠄⠄⠄⠄⠄⠄⠄
⠀⠀⠀⠀⢡⣤⣿⣿
⠀⠀⠀⠀⠠⠜⢾⡟
⠀⠀⠀⠀⠀⠹⠿⠃⠄
⠀⠀⠈⠀⠉⠉⠑⠀⠀⠠⢈⣆
⠀⠀⣄⠀⠀⠀⠀⠀⢶⣷⠃⢵
⠐⠰⣷⠀⠀⠀⠀⢀⢟⣽⣆⠀⢃
⠰⣾⣶⣤⡼⢳⣦⣤⣴⣾⣿⣿⠞
⠀⠈⠉⠉⠛⠛⠉⠉⠉⠙⠁
⠀⠀⡐⠘⣿⣿⣯⠿⠛⣿⡄
⠀⠀⠁⢀⣄⣄⣠⡥⠔⣻⡇
⠀⠀⠀⠘⣛⣿⣟⣖⢭⣿⡇
⠀⠀⢀⣿⣿⣿⣿⣷⣿⣽⡇
⠀⠀⢸⣿⣿⣿⡇⣿⣿⣿⣇
⠀⠀⠀⢹⣿⣿⡀⠸⣿⣿⡏
⠀⠀⠀⢸⣿⣿⠇⠀⣿⣿⣿
⠀⠀⠀⠈⣿⣿⠀⠀⢸⣿⡿
⠀⠀⠀⠀⣿⣿⠀⠀⢀⣿⡇
⠀⣠⣴⣿⡿⠟⠀⠀⢸⣿⣷
⠀⠉⠉⠁⠀⠀⠀⠀⢸⣿⣿⠁
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈
⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⢣⣾⣿⣿⡇⣽⣿⣿⣿⣿⣿⣿
⡏⣼⣿⣶⣌⡙⢿⣿⣿⣿⣿⣿⣿⡿⢟⣵⡿⢿⣿⣿⡇⣿⣿⣿⣿⣿⣿⣿
⡃⣿⣿⣿⣿⣿⣆⢮⣭⣭⣭⣭⣴⣾⣿⣿⣿⣿⣶⣮⣕⣙⠿⣿⣿⣿⣿⣿
⣷⡙⣿⣿⣿⣿⣿⢾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⣿⣦⡹⣿⣿⣿
⣿⢋⠸⣿⣿⡿⢏⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡟⢁⣶⣿⣿⣷⢸⣿⣿
⡇⣿⣿⣶⣶⣿⣿⣿⣿⣿⣿⣷⣴⣶⣤⣬⣿⣿⣿⣿⣿⣿⣿⣿⣿⢸⣿⣿
⡇⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠙⠋⣿⣿⣿⢃⣾⣿⣿
⣷⣹⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠟⠃⠈⡹⠈⢰⣿⣿⣿⣿
⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⣋⣭⣭⣤⣤⣤⣤⣶⣿⣿⡿⢸⣿⣿⣿⣿
cups thinly sliced, peeled apples (6 medium)
-3/4
cup sugar
-2
tablespoons all-purpose flour
-3/4
teaspoon ground cinnamon
-1/4
teaspoon salt
-1/8
teaspoon ground nutmeg
-1
tablespoon lemon juice
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling 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.