Roll out the double pie crust on a clean, floured surface until it's about ⅛ inch thick. Place the bottom crust into a 9-inch pie plate and refrigerate.

In a large mixing bowl, combine sliced apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice. Toss until all slices are coated. Set aside for flavors to meld.

Spoon the apple mixture into the crust-lined pie plate. Dot the filling with small pieces of butter, cover with the second crust, seal edges and slice slits into the top crust.

Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 30 minutes.

Remove pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.