This apple pie is a classic! Packed with fresh apples, cinnamon, and nutmeg, it’s the perfect pie for fall. Don’t have fresh apples? Start with three 20-ounce cans of sliced apples, drained, instead of using fresh apples, and you’ll shave about half of the prep time off this recipe. Expert tip: For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.