Makes 8 servings

2 refrigerated pie crusts at room temperature

6 cups peeled, thinly sliced Granny Smith apples (approximately 6 medium-sized apples)

¾ cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

¾ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

Vanilla ice cream (optional topping)

1. Preheat oven to 425 degrees.
2. Press one pie crust into a 9-inch pie plate.
3. In a large bowl, add the apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss all ingredients in bowl until apples are well coated.
4. Pour coated apples into dough-covered pie plate.
5. Unroll second pie crust and place on top of apple mixture. Seal pie crusts by pinching edges together and pressing down with a fork to make a decorative edge.
6. Using a fork, poke a few holes in top of pie to allow steam to vent.
7. Bake for 45 minutes until crust is golden brown. After 20 minutes, check pie crust to ensure edges are not overcooking. If necessary, cover edges with aluminum foil.
8. Remove from oven and cool for at least an hour before slicing. For apple pie à la mode, top with vanilla ice cream.