Make the pie crust and after kneading it and it forms a smooth ball, divide the dough in half and shape into 2 disks. Wrap each disk in plastic wrap and chill at least 2 hours and up to overnight.

Unwrap 1 chilled disk and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep dish glass pie plate, leaving a 1-1/2 inch overhang around the edges. Refrigerate until ready to use.

Preheat oven to 425 degrees. To make the apple pie filling, combine the apples, sugar, lemon juice and lemon zest, cornstarch, flour and spices in a medium bowl. Stir until well mixed. Spoon mixture into prepared piecrust.

Unwrap remaining chilled pie dough disk and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle.  Cut into 12 (3/4-inch-wide) strips. Arrange strips in a lattice design over the filling. Trim strips as needed to meet the bottom crust overhang. Fold dough edges under, and crimp using your fingers or a fork.

Place pie on a rimmed baking sheet and bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning. Continue baking until juices are think and bubbly, crust is golden brown and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack and cool for at least 1 hour.