6 cups thin sliced apples (approximately 7 medium apples)
1 Tablespoon lemon juice (juice of 2 lemons)
½ cup water
½ cup white sugar
½ cup brown sugar
2 Tablespoons flour
¼ teaspoon salt
1 teaspoon cinnamon
dash ground nutmeg
2 tablespoons butter

Toss apple slices in lemon juice. Whisk together water sugar, flour, cinnamon, salt, and nutmeg in Dutch oven over medium heat. Bring to a boil. Boil for 2 minutes, stirring constantly. Add apples, toss through syrup and return to a boil. Reduce heat, cover and simmer until apples are tender, about 5 minutes. Place in unbaked pie crust and bake at 375 degrees on lower shelf of oven until crust is golden brown – approximately 30 minutes.
Note: If you plan to bake a pie immediately, a pie crust can be filled with freshly sliced apples: toss freshly sliced apples with the above measurements of sugar, flour, cinnamon and nutmeg. (no water). Fill unbaked pie crust, dot with butter and cover with pie crust. Bake at 375 degrees for 1 hour on lower shelf.