Perfect Apple Pie

<p>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.</p>

<p>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).</p>

<p>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.</p>

<p>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.</p>

<p>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.</p>

<p>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<i>.</i> Use your other thumb to push the pastry inward, forming a scalloped edge.</p><p><br> </p>

<p>With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.</p>

<p>Bake pie on middle oven rack for 15 minutes. Cover edge of crust with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake an additional 25 to 30 minutes or until apples are tender when pierced with the tip of a knife and crust is golden brown.</p>

<p>Cool on cooling rack at least 2 hours before serving. Cut into slices and serve.</p>