Perfect Apple Pie

Instructions

1. Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Place oven racks in middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices. Heat oven to 425°F.

2. Meanwhile, wash and peel the apples using a vegetable peeler or a sharp paring knife. Slice the apples into quarters, core, then cut thin (about 1/4-inch thick), even slices (about 6 cups total).

3. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

4. In large bowl, gently mix apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice until apples are evenly coated. Spoon filling into crust-lined pie plate.

5. Place second crust over the apple mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.

6. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the inside edge of the pie plate. Use your other thumb to push the pastry inward, forming a scalloped edge.