Get the pie crusts out of the fridge first, so that they will be closer to room temperature when you are ready for them. Preheat the oven to 400.
Wash and peel the apples. Then, core them and slice thinly. Place into a large mixing bowl and add the sugar, cinnamon, and lemon juice. Mix well to coat all of the apple slices, then let stand 10 minutes.
Lay out the first pie crust and gently go over it with a rolling pin so that it becomes a bit stretchy. Then, place it over the baking dish, carefully using your hands and fingers to mold it to fit.
Scoop the apples out of the mixing bowl and into the prepared pie crust. It's ok to heap them up a little higher than the rim, because they'll flatten a bit as they bake.
Unroll the second pie crust and roll it gently. Then, place it over the pie dish. Trim the edges of the crust about a half inch from the rim. Then, fold the top crust over the edge of the bottom crust. Pinch it and tuck it back into the edge of the plate.
Cut slits and poke holes into the top crust. They will open wider as they bake to release steam. Then shape a strip of aluminum foil around the outer edge of the pie dish to protect the outer edges from getting burnt/too brown.
Bake for 40 minutes with the foil on. Then, remove the foil and bake for another 10-15 minutes until the crust is golden brown. Let cool a few hours before serving.
