Apple pie

I made this last night per David's request. We have an abundance of Granny Smith apples right now. It's the first time I've made apple pie. It is from the Better Homes and Gardens Cookbook. I sliced the apples way too thin, so they turned to mush, but it still tasted good. I did not use the lemon juice, the raisins or nuts.

1 recipe pastry for double-crust pie
6 cups thinly sliced apples
1 Tbsp lemon juice (optional)
3/4 c. white sugar
2 Tbsp flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. raisins or chopped nuts (optional)

On a lightly floured surface roll out half of the pastry dough into circle 12 inches in diameter. Place in 9-inch pie plate (you can wrap it around the rolling pin and unravel it into the pie pan). Roll out the remaining dough to a circle about 12 inches wide.
In a large bowl mix sugar, flour, cinnamon and nutmeg. Add sliced apples and lemon juice if apples are not tart. Granny Smiths are tart enough so I didn't add the lemon juice. Add raisins or nuts if desired. Gently toss till coated.
Transfer apple mixture to the pastry lined pie plate. Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edges as desired.
To prevent overbrowning, cover edge of pie with tin foil. Bake in 375 F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more. or until top is golden. Cool on wire rack.