Step 1

In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.

Step 2

In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.

Step 3

Stir remaining sugar, cinnamon and flour together with cooked apples.

Step 4

Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.

Step 5

Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.

Step 6

Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.