box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups thinly sliced, peeled apples (6 medium)
tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon ground nutmeg
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
Let the pie cool for at least 2 hours before cutting
into it. The filling will thicken as it cools, making it easier to