"Mile High" 12" Apple Pie

You need a 12" diameter pie pan, with a snap on lid

1 package Pillsbury refrigerated pie crust, ready made

18 apples, various sorts, of red apples, peeled and cut into slices
large bowl filled with water
1/2 cup lemon juice

1 1/2 cups of sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 Tablespoons flour

Butter, 2 to 3 Tablespoons

Take the pie crust out of the fridge and bring it to room temperature.
Peel and slice the apples, placing the slices in the bowl of water to which you have added 1/2 cup lemon juice

In a small bowl, mix together the sugar, cinnamon, nutmeg, salt, and flour.

Place the pie crust on the bottom of the pie pan, and try to stretch it to fit the oversized pie pan, if possible. If you can, roll it out a little.

Preheat oven to 425 F.

Drain the apple slices thoroughly, and then pile them into the pie pan, heaping up the excess in the middle of the pie.

Sprinkle the apple slices with ALL of the sugar mixture.

Dot the top of the sugary apples with 2 to 3 Tablespoons of butter.

Try to stretch the 2nd pie crust out as much as possible, rolling it out a bit if you can.

Place the 2nd crust on top of the pie, and bring the edges of the bottom and top crust together, pinch if you can, but if there is just NOT enough crust, use a fork and try to seal the edges.

Cut slits in the top of the pie, to vent the steam.

Place the pie tin on a large baking sheet to prevent bubbling over,

Bake 30 minutes at 425F, then turn off the oven and allow the pie to sit inside the oven for 10 minutes more.