Perfect Apple Pie

You can't have Thanksgiving without pie right?  This pie is a definite must!!

Perfect Apple Pie

6 cups thinly sliced, peeled apples (6 medium)

¾ cup sugar

2 tablespoons all-purpose flour

¾ teaspoon ground cinnamon

¼ teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice.

1 Refrigerated pie crust

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

This recipe came from Pillsbury