Preheat oven to 375
Using an apple peeler, peal the apples and cut slices in half.
Toss the apples in a bowl with sugars, cinnamon, flour, and nutmeg.
Once apples are coated with the sugar mixture set them aside.
Begin on crust by mixing flour and 2 Tbsp of sugar.
Cut butter into cubes and use a pastry blender to mix the butter into the flour mixture.
The mixture is ready for the water once butter is pea size, and if you take a handful of the mixture and squeeze and it holds together.
Use a fork when mixing the added water (add 1 Tbsp at a time).
Once dough is ready split in half and roll each out on a floured surface.
Measure the size of the pie plate on the dough to know how big to roll it out. (the top will need to be slightly larger.)
Add in the sugared apple pieces layering them evenly on top of each other. It’s going to be a little taller than the pie plate.
Pour any remaining liquid over the apples.
