DIRECTIONS:  
Preheat oven to 425 degrees F. Line 18- by 12-inch jelly-roll pan with foil.

    In small skillet, combine cinnamon, allspice, and nutmeg. Cook on medium 1 to 3 minutes or until spices are fragrant and toasted, stirring occasionally. Transfer to large bowl. Stir in sugar and cornstarch, then add apples and lemon juice. Toss to coat evenly.

    On lightly floured surface, with floured rolling pin, roll 1 disk of dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Spoon apple mixture into piecrust; dot with butter.

    Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang. Fold overhang under; bring overhang up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Cut short slashes in top crust to allow steam to escape from pie during baking.

    Place pie on prepared pan. Bake pie 45 minutes. Reset oven control to 350 degrees F and bake 30 minutes longer or until apples are tender when pierced with knife through slits in crust. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.