*Use your favorite pastry crust recipe.
Preheat oven to 425F and place a cookie sheet on the lowest rack.
Combine first six ingredients in a dutch oven or heavy cook pot. Cook over medium heat for 15-20 minutes stirring until the apples are just tender. Transfer apples to a cookie sheet to cool for 30 minutes. Drain apples through a colander, reserving ¼ cup of the juice. Place apples inside bottom pie crust, mounding slightly in the center. Combine lemon juice and ¼ cup reserved apple juice and pour the mixture over the apples. Carefully place top crust over the pie, tucking edges under the bottom crust. Pinch edges to seal. Cut 4-6 slits, about 2” long, in top crust. Place pie on heated cookie sheet. Bake 25 minutes until light golden colored. Reduce oven temperature to 375F and bake an additional 25-30 minutes or until the crust is a deep golden brown. Remove and cool on wire rack for 1 ½ hours.