Preheat the oven to 425º.

Put the bottom pie crust into a 9-inch pie pan.

Roll out the top crust and cut wide lattice strips. You need to have them ready to put onto the filling quickly.

Put the sliced apples into a big bowl, sprinkle them with cinnamon. Using a spatula stir the apples so all are covered with the cinnamon.

Sprinkle the apples with the lemon juice and stir. Set aside.

Melt the butter in a saucepan over medium heat.

Stir in the flour and salt to form a paste. Put the bottom pie crust into a 9-inch pie pan.

Add the water, sugar, and brown sugar. Bring to a boil. Reduce heat and let simmer for 2-3 minutes. (Keep it liquidy. Do not let it get hard!)

Remove ¼ cup of the syrup and place it into a very small pan and keep it warm on lowest heat.

Pour the remaining syrup over the apples, stirring quickly.

Quickly put the coated apples into the bottom crust.

Cover with the lattice strips, fold over the edges, and flute the edges.

Brush the rest of the reserved warm syrup on top of the lattice.

Cover the edges of the crust with a pie shield.

Bake for 15 minutes, then reduce the oven temperature to 350º and bake for 35-45 more minutes.

Let the pie cool on a wire rack, then store the pie covered in the refrigerator.