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Follow these directions for a flakey pie crust. Roll out the dough to fit a 9" or 10" pie pan. Set aside.
Preheat the oven to 425°.
Peel the apples. Cut them in half and use a melon baller to scoop out the cores.
With the cut side down, cut the apples into ⅛" slices and place them in a large bowl.
Add sugars, cinnamon, nutmeg, salt and lemon juice and use your hands to gently toss and coat the apples.
Allow the apples to macerate for 30-40 minutes.
Drain the apples through a sieve, reserving the liquid.
Simmer the liquid with the 2 tbs of butter until it’s reduced to at least half to thicker consistency.
Meanwhile, overlap the slices in the pie shell, starting from the outside edge and spiraling towards the center.
Once you’re done, insert apple slices into any gaps with the tip of a knife. The slices should be packed rather tightly in the pie shell.
Pour half of the reduced liquid over the apples. Dissolve the preserves to the remaining liquid and keep warm.
Cover the pie with foil and steam vents and bake for 30-40 minutes until the apples are tender.
Remove the foil and brush the top of the pie for the preserve mixture.
Bake for another 10-15 minutes until the crust is golden brown and the pie is bubbling.
Allow to cool and serve with a scoop of vanilla ice cream!