Prepare a double pie dough recipe ahead of time. Refrigerate for 1 hour to 3 days. Roll out one dough on a floured surface into a 12-inch diameter circle using a rolling pin.

Fit dough into a 9-inch pie dish. Trim excess dough. Chill pie crust in the refrigerator for 30 minutes.

Preheat oven temperature to 425℉.

Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add water and sugars, boil, then simmer.

Off heat, whisk in vanilla extract. Set aside to cool.

Prepare fresh apples: Peel, core, and slice. Toss with lemon juice. Mix spices and salt in a separate bowl, then sprinkle over apples. Combine with cooled sauce.

Roll the second dough for the top crust into a 12-inch circle on a lightly floured surface. Cut into 8-10 strips for lattice. Add apple filling to the crust, and arrange dough strips in a lattice pattern.

Trim excess dough and crimp edges. Create an egg wash and brush over the crust. Sprinkle with Turbinado sugar.

Bake at 425℉ for 15 minutes, then at 350℉ for 45 minutes more, rotating midway. Tent with a piece of aluminum foil if overly browning.

Cool pie for at least three hours before serving. Enjoy with vanilla ice cream.