Preheat the oven to 350º F. Add your dry ingredients to a large bowl and whisk to blend. Add cold butter and use a pastry blender to cut in the butter. When you are done, your flour mixture should look like it has a lot of crumbles.
Add the wet ingredients to a bowl and mix well.
Pour the wet ingredients into the dry ingredients and mix them into a pie crust dough ball.
Split the big dough ball in half and place it on flour-dusted wax paper.
Roll each crust to a circle shape. I rolled mine to around ¼ inch thickness.
In a bowl add your apple slices, sugar, cinnamon, lemon juice, and melted butter. Mix well to coat all of the apples.
Place the bottom crust into the pie tin. Gently press it to the pie tin. Pour the apples inside and arrange them so they are evenly distributed.
Now it is time to make a lattice top crust. Don't worry, I will walk you through it. I also have a video at the top of the post to show you how!
Use a pizza wheel or sharp knife to cut strips in that second rolled pie crust.
Add strips of crust in one direction. To weave the crust, add a strip in the opposite direction, one at a time. Weave that in and out of the base strips of crust. (See the video below for a great visual to how to braid the crust!)
Mix an egg with 2 tablespoons of water and mix. Use this as an egg wash and brush it over the top crust. This will help it turn a nice golden brown.
Bake for 40 minutes until the top is golden and your apples are bubbly and soft. Top with whipped cream or vanilla ice cream!