1. Bring Cider to a boil, add sugar mixed with cinnamon and nutmeg. Add apples.
  2. Cook slowly, uncovered, until apples are tender, turning occasionally to keep them covered with syrup. Apples should retain their shape.
  3. Line a 9-inch pie plate with pastry and bake shell about ten minutes in hot oven (450 degrees). Lift apples carefully from syrup and place in baked shell.
  4. Mix corn starch to a paste with cold water; cook until syrup thickens. Add lemon juice pour over apples. Put strips of pastry lattice-fashion over top and bake at 450 degrees until nicely browned.