In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon.

Give everything a toss and let stand for 15 minutes, stirring a few times.

Meanwhile roll out your pie crusts.

Fill the crust with the apple mixture. Scatter the butter over the top of the pie.

Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.

Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.

Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents. A very beautiful thing. It should take another 30 to 45 minutes more. If your crust gets too brown like mine did, you can make tin foil ring to cover the edges. I got there too late.