Apple pie is probably one of the most traditional American desserts, dating back to early settlers. Although some may think you have to spend all day in the kitchen to create homemade pie, the task can be done with some simple kitchen materials, pre-made crust and a little consideration into the type of apples you choose. Firmer sweeter apples are the best, such as Jonagold, Pippin, Fuji and Winesap.
Preheat the oven to 425 degrees F. Gather up all your materials with the mixing bowls to make it easier to mix.
Wash the apples. Core and thinly slice enough for six cups. Depending on the size and type of the apples, it will be about five to six apples.
Combine the sugar, cinnamon, nutmeg, flour, and salt in a large bowl. Add 1/2 tsp. of cinnamon and 1/2 tsp. of nutmeg if you want a small taste of each, or increase the amount to 1 full tsp. each for a stronger flavor. Stir in the apples until thoroughly mixed.
Layer the mixture into the first pie crust (the bottom of the pie). Lay thin slices of butter on top. Cover with the second pie crust (the top of the pie). Carefully slit the top with a knife. You can create designs if you wish, but this takes more work and time. Either way you need a slit to let steam escape.
Seal the top crust to the bottom by pinching the dough edges together after wetting your fingers lightly with water.
Cover the edges around the crust with a three to four inch strip of aluminum foil to make sure the edges don't burn. Bake in the oven for about 40 minutes or until the crust is golden brown.
Remove from oven and let rest until cool.