Divide pie pastry in half, making one half slightly larger. Take the larger half and roll out to fit a 9-in pie plate. Place crust in pie and set aside.
In a large bowl, combine sliced apples, cinnamon, salt, flour, and lemon juice. Place apple filling in pie crust.
Using the rest of the pie crust dough, make a lattice crust by rolling out dough and cutting into 11-in strips. Weave the strips in and out over apple filling, then trim, seal, and crimp edges of pie crust. If desired, use remaining scraps of pie pastry to cut out leaf shapes and arrange on top of lattice.
Bake apple pie at 350F 55-60 minutes, or until crust is golden and apple filling is bubbly. Cool pie completely on a wire cooling rack before slicing.
Store pie, covered at room temperature up to 4 days. (pie may also be frozen up to 1 month)