1. Make the pie dough and place in refrigerator to chill (at least 30 minutes).

2. Preheat oven to 400°.

3. Remove the pie dough from chilling in the fridge. Set on the counter to warm up slightly. Prepare the apples by peeling, coring, and slicing them in thin slices. Transfer to medium mixing bowl.

4. Add the brown sugar, spices, flour, and lemon juice to the apples. Stir to combine. Set aside while you roll out the pie dough.

5. Roll out one of the two portions of pie dough on a floured surface. Roll it out in a circle, slightly bigger than your pie dish. Using your rolling pin, transfer the pie dough to the bottom of the pie dish. Let the extra pie dough overhang slightly over the edges of the dish.

Add the apple mixture to the pie dish. Lay six thin slices of butter on top of the apples.

7. Roll out the second portion of pie dough on a floured surface. Cut the pie dough into 1″ strips and lay them across the top of the apples. Press together the pie scraps and roll them out again. Cut more 1″ strips and weave them through the first layer of strips, creating a lattice look on the pie.

Trim the overhanging pie down to 1/2″. Fold up the extra dough around the perimeter of the pie, pinching the bottom and top layers together to create a rim around the pie.

(Optional) Use the extra scraps of dough to cut apples or another design to place on the center of the pie.

Sprinkle a teaspoon of granulated sugar across the top of the pie.

8. Bake the pie in preheated oven for 30 minutes. After 30 minutes, loosely lay a piece of foil over the top of the pie and bake for 10-15 more minutes, until the top is golden.

9. Remove the pie from the oven and let cool slightly. Serve with fresh whipped cream or vanilla ice cream.