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1
On a lightly floured surface, roll each disk of dough to a 13-inch round, 1/8 inch thick.
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2
Transfer 1 round to a parchment-lined rimmed baking sheet for top crust; refrigerate.
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3
Fit second round into a 9-inch pie plate for bottom crust.
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4
Trim dough, leaving a 1-inch overhang.
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5
Place lemon juice in a large bowl.
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6
Peel, quarter, and core apples; thinly slice, tossing into bowl with lemon juice as you work.
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7
Add flour, sugar, cinnamon, and salt; toss to combine.
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8
Fill bottom crust with apple mixture, piling high in center; lightly brush edge of crust with water.
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9
Place top crust over filling; press all around edge to seal with bottom crust.
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10
Using kitchen shears, trim to a 1-inch overhang; fold under to form edge, and press to seal.
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11
Using thumb and forefinger, crimp dough along rim.
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12
With a paring knife, cut 5 small slits in center of pie to let steam escape.
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13
Preheat oven to 425F, with rack in lowest position.
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14
Place pie plate on a parchment-lined rimmed baking sheet.
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15
Bake 20 minutes; reduce heat to 375F, and bake until crust is golden brown and juices are bubbling, 60 to 70 minutes more.
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16
(If edge browns too quickly, tent pie with foil.)
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17
Let pie cool completely on a wire rack, at least 4 hours or up to overnight, before serving.
