Prepare your pie crust then refrigerate until needed.
Peel, core and slice your apples to about 1/4 -1/3 of an inch thickness, sprinkle the lemon juice over them and set aside in a large bowl.
For the brown sugar that I mentioned needed vanilla rubbed in it, you take the 1/4 cup, pour the vanilla onto the middle of the sugar then rub the sugar and vanilla between your palms until the vanilla is mixed through.
Once that is done, combine the sugars, cornstarch, cinnamon, nutmeg and salt in a smaller bowl.
Toss the apples with your sugar mix until all the apples are coated nicely.
Take out your pie crust and pour the apple filling into the pan, there should be enough apples that there is a hill in the middle of the pie, thus why we need 9-10 apples for a larger pie pan.
Dot the butter all over the top of the pie.
Place your pie crust on top, I did a lattice top which is my favorite way when working with a lot of fruit that needs baking through and through.
Cover the pie with tinfoil lightly - as in just set it on top gently- and bake in that magic bottom third at 425 degrees for 10 minutes. This is going to heat up the filling and get things going, but as we all know, the crust is going to start baking far too fast, this why we need to cover it up with tinfoil.
Reduce the oven heat to 350°F , remove the tinfoil (but I always cover the edges of the pie) and then bake for another 55-60 minutes until bottom is deep golden brown and the apple filling is bubbling and thickened.