All ingredients ready? Let's begin!
Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
Place one of the pie crusts into a 9-inch pie pan. Place the pie pan on the lined baking sheet.
Place the peeled, cored, and sliced apples in a bowl and pour the lemon juice over them. Toss to coat. Set this aside.
In a heavy-bottomed saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 1 minute. Stir in the 2 sugars, cinnamon, and water. Lower the heat and simmer for 5 minutes.
While the sauce is simmering, cut the second crust into 1-inch wide strips.
Place the apples in the dough-lined pie pan. Take 3 heaping spoonsful of the sugar mixture and pour it over the apples.
Take the strips of pie dough and layer them in a crisscross lattice pattern over the apples. Trim the excess dough and crimp the edges with the tines of a fork to seal the dough or pinch the edge with your fingers to form a seal. This short video shows how to form a lattice top – just skip the egg wash and sugar in the video.
Carefully pour or ladle the remaining sugar-based sauce over the pie so that it seeps down into the apple filling through the lattice openings.
Place the baking sheet with the pie into the preheated oven and bake for 15 minutes. Reduce the heat to 350°F and continue to bake for 35 to 45 minutes until the apples are soft when pierced with a sharp paring knife. Remove the pan from the oven and allow the bubbling hot pie to rest while it sets up and cools.
Serve the pie warm or at room temperature with whipped cream, ice cream, or a slice of cheddar cheese.