3 pounds assorted apples (about 6), such as Granny Smith, Gala, Empire, and Macoun, peeled, cored, and cut into 1/4-inch slices
2 tablespoons fresh lemon juice
1/4 cup fine-grained natural cane sugar or granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon coarse salt
Turbinado sugar, for sprinkling
1. Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round.
2. In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
3. Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.