Preheat your oven to 425°F (220°C). Peel, core, and slice 6-8 Granny Smith apples into thin wedges, and set them aside in a large mixing bowl.

In the bowl with your sliced apples, add 1 tablespoon of lemon juice. Sprinkle in 2 tablespoons of all-purpose flour, 1/2 cup white sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Toss gently to coat the apples.

Line a 9-inch pie plate with the bottom crust. Pour the apple filling into the crust and dot with 2 tablespoons of cubed butter. Cover with the top crust, sealing the edges and cutting slits for steam.

Bake for 15 minutes at 425°F (220°C), then reduce temperature to 375°F (190°C) and bake for an additional 35-45 minutes until the crust is golden and filling is bubbling.

Allow the pie to cool on a wire rack for at least 2 hours before serving.