Apple Pie

We have two apple trees in our yard. We got our first crop of apples this fall and have made a few pies. We freeze them before baking and then thaw completely and bake for the holidays. Maybe someday I will make pie crust from scratch. I own a rolling pin.

1 box Pillsbury(R) refrigerated pie crusts
6 cups peeled, sliced apples
1 tbsp. lemon juice
1/2 c. sugar (3/4 c. if the apples are really tart)
2 tbsp. flour
1 tsp. Penzeys Apple Pie Spice OR 3/4 tsp. cinnamon + 1/8 tsp. nutmeg
1/4 tsp. salt

1. Preheat oven to 425 F. Place one pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples and lemon juice. Add sugar, flour, spices and salt and gently mix again. Spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
4. Bake 40-45 minutes or until apples are tender and crust is golden brown.