Heat oven to 400°F.

Mix apples, sugar, tapioca, cinnamon and nutmeg in large bowl. Let stand 15 minutes.

Prepare pie crusts as directed on package for two-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits to permit steam to escape.

Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.