Preheat oven to 375°
Peel and core apples and slice 1/4 to 1/2 inch thick; you should have about 8 cups.
Toss apples with sugars, cinnamon, nutmeg and lemon juice, then set aside for an hour or so until the apples begin to release juices.
Place bottom crust in pie pan and fold and pinch edge to form a border. Pour filling into bottom crust and shake gently to settle it into the pan.
Cover with top crust, then tuck the overhang under the bottom crust border and press down around the top to seal it.
Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.
Bake for 30 minutes then rotate the pan. Lower the oven temperature to 350° F and bake for an additional 30 minutes until crust is golden brown and filling is bubbling.