Sprinkle apples with lemon juice; roll out 2/3 of the pastry between sheets of floured waxed paper.
Peel off top paper, and invert over a deep 9-inch juice-saver pie plate.
Trim the edge.
Sprinkle bottom with about 1 1/2 teaspoons flour; then add half the apples.
Mix sugars and spices together, and sprinkle half over the apple layer.
Pile remaining apples on top, and cover with remaining sugar mixture.
Dot with butter; then dampen edges.
Cover with rolled-out top crust.
Press edges together.
Prick, and bake at 450°F. 20 minutes; then lower heat, and bake 25 minutes or until apples are tender.
Note: If apples are tart, increase sugar to 1 cup.
If they are juicy, add 1 extra tablespoon flour to sugar.
If fruit is quite dry, as with some winter-stored apples, sprinkle with 1—2 tablespoons water; a dash of lemon juice will help sharpen the flavor.