Reconstitute apples: Place the dried apple slices and the water into the sauce pan, bring to a boil, then remove from heat and let cool until just barely warm.

While the apples are cooling, prepare the dough for the pie crust. Roll out the bottom crust, and place into the pie pan. Poke it with a fork a couple times. Roll out the top crust and and cut into strips one inch wide, let rest while preparing the apple filling.

When the apples are cool, add the lemon juice to the saucepan, and gently stir the apple slices to mix evenly.

In the small mixing bowl, combine the sugar, flour, cinnamon, nutmeg and salt. Mix well. Add to the apples and fold together gently.

Spoon the apple mixture evenly into the bottom crust, carefully lay the strips of pie crust in lattice style and seal the edges and flute is desired.

Bake 45 to 50 minutes or until done and bubbly. Remove from the oven, and let cool. Serve warm or chilled as desired. * Dad says it’s best when heated slightly with a couple spoons of vanilla ice cream.

Store any leftovers in the refrigerator. Pie can be frozen, place a piece of waxed paper on top then wrap with aluminum foil. Note that the texture of the apples may change slightly after freezing. But it doesn’t change the taste.