Preheat oven to 425 degree F.
Thaw out crusts. (To make this recipe really easy, I recommend this type of refrigerated pie crusts. You get two crusts in a box, can thaw out crusts in 15 minutes, and they roll out beautifully!).
Place one crust in a traditional pie pan. Mine has beveled edges, but it's OK if yours is flat.
Spread out the crust to cover the edge of the pan. Place pan in the refrigerator.
Peel, core, and thinly slice apples. If you have a Pampered Chef Apple Slicer, this step is a snap!
Might get messy, but cleanup is easy, too!
I like to cut my slices in fourths. Sprinkle with a couple of squirts of lemon juice, stir, and place in refrigerator.
In a separate bowl, measure sugar.
Add flour. Stir.
Add salt. Stir.
Add cinnamon. Stir.
Add nutmeg. Stir.
Take apples out of refrigerator and add lemon juice. Stir gently.
Pour sugar mixture over apples.
It will look messy which is normal!
Remove pie crust from refrigerator. Add apples.
Spread apples evenly in pie crust.
Place 2nd pie crust gently over pie.
Roll edges so that both the bottom and top crusts join together.
You can design your edges any way you like. I like to make a rope design for my apple pies by pushing the dough between two fingers diagonally.
A closer look at my edges. :-)
After crimping your edges, you need to cut air pockets in the crust. I like to make simple designs with straight lines.
After cutting with a knife, sprinkle the top with sugar. This makes the crust sparkle when you've finished baking!
Place in the oven for 10-12 minutes. Make sure the edges do not burn!
After about 10-12 minutes, remove the pie from the oven.
Cover edges with aluminum foil. Place pie back in the oven and bake for another 30-35 minutes until crust turns a golden brown.
Remove from oven and cool for 2 hours. Serve and enjoy! (Great with vanilla ice cream or Cool Whip!)