Preheat the oven to 350°F. Spray a 9-inch glass pie plate with nonstick cooking spray; set aside.

On a floured surface, roll out one of the pie crusts so that it is slightly bigger than the pie plate.

Lay the bottom crust over the pie plate and carefully push in the edges, making sure it is flat along the bottom and sides.

Place the sliced apples in a large bowl, add the juice from 2 lemons, and gently toss and stir.

Add the apples to the pie plate; set aside.

To a large saucepan, add the butter, granulated sugar, brown sugar, water, flour, cinnamon, allspice, nutmeg, and vanilla. Stir well.

Cook over medium-high heat until gently boiling and then simmer for 4 minutes.

Remove from the heat, and reserve 0.25 cup of the sauce; set aside.

With the remaining sauce, evenly pour it over the apples in the pie plate; set aside.

Roll out the top crust and cut into strips (see notes below for more details on making a lattice top).

Weave the strips over the top to create a lattice crust.

Slowly and carefully pour the reserved 0.25 cup sauce over the top of the lattice crust. Alternatively, you can use a brush or spoon to ensure it completely covers the lattice, as this creates a lovely crispy crust.

Place the pie on a sheet pan with raised edges (for insurance against accidental overflow). Place the sheet pan in the middle of the oven and bake for 45 to 60 minutes, checking for doneness at 45 minutes. The crust should look set and not doughy, and the fruity sauce inside should be gently bubbling. Store-bought crusts tend to bake faster (around 45 minutes), while homemade crusts may take closer to 60 minutes.

If the crust begins to darken too quickly, loosely drape a sheet of foil over the top. Remove the foil 5 minutes before the pie is finished so the crust can crisp up.

Remove the pie from the oven and let it cool completely before slicing and serving for best results. If slicing while still hot, it is recommended to serve with vanilla ice cream.

Regardless of using store-bought or homemade pie crust, roll out the dough for the lattice, making sure it is larger than the pan.

Cut the dough into strips and choose your desired lattice design.

Start from the middle and work outwards. For example, cut 0.25-inch thin strips and weave 3 strips per weave. Use the longest strips in the middle, placing the first 3, then turn the pie so the second set of 3 forms a T-shape in the middle.

Leave a space, then set the other sets of 3 strips on each side of the first set.

Gently lift the woven sets to weave the remaining strips.

Gently dampen the crust where the top and bottom will meet to help seal it.

Crimp the edges well so the crust doesn’t separate when it bakes.