Heat oven to 425°F.
Mix Nectar, Flour, Cinnamon, salt, nutmeg, and lemon juice together in a big bowl with a whisk. Gently stir in apple slices making sure every apple slice is coated (i used my hands for this step).
Pour apple mixture into a thawed pie shell. Take 2nd pie shell and put on top of apple mixture, pressing the crusts together to seal the edge up. Cut 10-15 small slits on top of pie.
Bake 40 to 45 minutes until apples are tender and crust is golden.
Cover the edge of your crust with foil to keep the edge of your crust from burning (I kept the foil on the entire baking time and the crust was perfectly brown).Recipe adapted from the Pillsbury Recipe that can be found here.