Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.

On a floured surface, roll out one pie crust slightly larger than the pie plate.

Lay the bottom crust over the pie plate and trim edges as needed.

Slice apples and toss with lemon juice in a large bowl.

Add apple slices to the pie plate and set aside.

In a large saucepan, combine butter, sugars, water, flour, cinnamon, allspice, nutmeg, and vanilla. Stir well.

Cook over medium-high heat until the mixture gently boils, then simmer for 4 minutes.

Remove from heat and reserve 0.25 cup of sauce; pour remaining sauce over apples.

Roll out the second crust into strips for lattice top.

Weave the strips over the apples to create a lattice pattern.

Slowly pour the reserved sauce over the lattice crust, brushing or spooning as needed.

Bake the pie on a sheet pan for 45-60 minutes, or until crust is golden and bubbling inside.

If edges brown too quickly, tent with foil, removing foil 5 minutes before baking ends.

Cool completely before slicing. Serve with vanilla ice cream if desired.