Roll half of pastry to 0 cm thickness on a lightly floured surface; fit into a 23 cm pieplate; set aside. Combine apples and lemon juice in a large mixing bowl. Combine sugars, flour, cinnamon, and nutmeg, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter. Roll remaining pastry to 0 cm thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 230ºC or 15 minutes. Reduce heat to 350 degrees, and bake an ----