Prep Time: 30 mins
Cook Time: 1 hr
Servings: 8

Ingredients
4 large firm, tart apples
1/3 cup sugar
1/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (14.1-ounce) box premade refrigerated pie crusts (2 count), room temperature
2 tablespoons unsalted butter, cut into small cubes

Instructions
Heat oven to 450 F. Peel, core and slice apples into 1/8-inch slices. Add to a large bowl. In a small bowl, whisk together sugar, brown sugar, cornstarch, salt, cinnamon and nutmeg. Sprinkle over apples and toss to coat. Gently unroll one crust to cover the bottom and sides of a 9-inch pie dish. Trim off excess crust around the edges. Add apples and any juice from the bowl into the crust. Spread apples evenly in the pie pan. Dot butter over the apples. Gently unroll the other crust and place centered over the pie dish. Fold any overhang under the edge of the bottom crust and pinch to seal. Crimp to form a decorative edge. Cut three to four 3-inch slits in the top crust to allow it to vent. Place pie on a rimmed baking sheet and place in the oven. Bake 10 minutes at 450 F, then reduce to 350 F and bake an additional 50 minutes. If the edges brown too quickly, cover with strips of aluminum foil. Allow pie to cool completely, 2 to 3 hours, before slicing. The filling will thicken as it cools. Serve slightly warmed with whipped cream or vanilla ice cream, if desired.