6 c. tart cooking apples, thinly sliced, peeled & cored (green if in season)
1 c. sugar
1/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. fresh lemon juice
4 tbsp. butter
1 (12 oz.) pkg. pie crust mix

Heat oven to 375 degrees. In large mixing bowl combine apples, sugar, flour, cinnamon, nutmeg and lemon juice. Mix well with wooden spoon to blend. Prepare pie crust mix according to package directions. Divide dough in half. Roll out on smooth floured surface to fit 9 inch pie plate. Fit bottom crust in pie plate; cut dough, leaving 1/2 inch margin over edge of pie plate. Spread apple mixture evenly over bottom crust. Dot apples with butter. Roll out top crust and cover pie. Fold top and bottom crust under, seal and flute edges. Cut 6 vents 2 inches apart. Bake 45 minutes. Serve with ice cream on top.