Place a rack in the center of the oven and preheat to 400 degrees.
Place sliced apples in a large mixing bowl, add lemon juice then gently combine using your hands or a wooden spoon.
In separate small mixing bowl, combine sugar, flour, cinnamon and salt. Pour the mixture over the apples then gently combine, making sure that all apples are coated in the sugar mixture. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
Carefully line a pie pan with one pie crust, gently stretching it to cover the sides and the lip of the pan. Pour apple mixture into the prepared pie plate, making sure to scrape all of the excess juices into the pie filling.
Cut butter into small pieces and dot the top of the pie with butter.
Place the second pie crust on top of the apples and carefully tuck the edges underneath the bottom pie crust on the lip of the plate. Pinch edges with your fingers to seal shut then make small slits in pie to allow steam to escape.
Bake for 45–55 minutes or until apples are tender and bubbly. Allow the pie to cool for about 20 minutes before slicing. Serve and enjoy!
Place foil around the edges of the pie crust after it has been baking for about 20 minutes to prevent burning.