Cut, core, peel and slice your apples. Put them aside in a bowl full of salt water.
Mix together all of your dry ingredients in a large mixing bowl.
Go and make your pie crust (see my "Never fail pie crust" recipe or you can make your own or buy the pre-made ones. Remember your top and bottom crusts are unbaked.
Preheat your oven to 425 degrees. Drain your apples and add them to the dry mixture. Add the lemon juice and toss around in the large bowl to cover all all your apples.
Pour your covered apples in the pie dish that you lined with one of your pie crusts. Scrap all the remaining ingredients out of the bowl and onto your apples. Dot the top of your apples with the 1 T of butter.
Put your other pie crust over the apples and pinch the edges of the upper and lower crust to close up the pie. Put a couple of slits on the top crust to allow it to vent when baking.
Place in the preheated oven with a cookie sheet beneath it as it's guaranteed to boil over. Bake at 425 degrees for 15 minutes and reduce the heat to 375 and continue to bake for another 40 to 45 minutes.