Preheat your oven to 425°F (220°C) and prepare your pie plate.

Melt ¼ cup of butter in a large pot. Add apples, brown sugar, flour, cinnamon, lemon juice, and salt. Cook for 8–10 minutes until apples are softened. Let cool.

Roll out half of the pie crust into a circle, about ¼ inch thick, and place it in the greased pie plate.

Pour the cooled apple filling into the crust, mounding slightly in the center.

Roll out the remaining dough for the top crust, either laying it flat or cutting strips for lattice topping.

Trim excess dough, fold it under, and crimp edges to seal.

Cut vents in the top crust and apply egg wash for a glossy finish.

Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for 40 minutes more until golden brown and bubbly.

Allow the pie to cool for at least 2 hours before serving.