Stir together flour and salt in a large bowl.

With a fork, cut the cold butter into the flour mixture. Do this until the butter clumps are the size of small peas.

Then slowly add (1-2 tablespoons at a time) ice-cold water until dough consistency forms.

Form dough into a ball or disc (don’t knead), wrap in plastic wrap then refrigerate.

Prepare apples by peeling, coring, and slicing.

In a large skillet, add butter, half the sugar, lemon juice, and prepared apples. Cook 5-7 minutes or until tender and juicy.

Strain the mixture and cool for 30 minutes. Return to a clean bowl.

Then stir with the remaining sugar, flour, and cinnamon.

Preheat oven to 425 degrees.

Divide pie dough into two equal portions. Roll one out.

Place rolled out dough into a 9-inch pie plate then fill with apple pie filling.

With the remaining dough, roll out and cut into equal strips. Create a lattice over top of the apple pie filling by weaving over and under. Cut off excess dough from around the edges and crimp sides.

Bake for 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and cook an additional 30 minutes.

Cool for 1 hour before serving with vanilla ice cream or whipped cream.