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 lemon juice, and gently toss and stir.

Add the apples to the pie plate; set aside.

To a large saucepan, add the remaining ingredients (butter through vanilla extract) and 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 (refer to the 'How to Make the Lattice Top' instructions below for details).

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 crust, as this creates a lovely crispy coating.

Place the pie on a sheet pan with raised edges (to catch any accidental overflow) and place it in the middle of the oven. Bake for 45 to 60 minutes, checking for doneness at 45 minutes (crust should be set, not doughy, and the fruity sauce inside should be gently bubbling). Store-bought crusts may bake faster (around 45 minutes), while thicker homemade crusts might take closer to 60 minutes. Monitor your pie, not just the clock.

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 to allow the crust to crisp up.

Remove the pie from the oven and let it cool completely before slicing and serving for best results. If serving hot, we recommend pairing it with vanilla ice cream.

Regardless of whether you're using store-bought or homemade pie crust, roll out the dough for the lattice, ensuring it is larger than the pie pan.

Cut the dough into strips and decide on 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, place the first 3, then turn the pie so the second set of 3 creates a T-shape in the middle.

Leave a space, then place another set of 3 strips on each side of the first set.

Gently lift the woven sets to weave the remaining strips.

Gently dampen the edge of the bottom crust where it will meet the top lattice to help seal it.

Crimp the edges well to prevent the crust from separating during baking.