Preheat the oven to 425°F (220°C).
Peel, core, and thinly slice the apples. Set them aside.
In a saucepan over medium heat, melt the butter.
Stir in the flour to form a paste and cook for 1–2 minutes until fragrant.
Add white sugar, brown sugar, and water. Bring the mixture to a boil.
Reduce heat to low and simmer for 3–5 minutes, then remove from heat.
Press one pie pastry into the bottom and sides of a 9-inch pie pan.
Roll out the second pastry and cut it into eight 1-inch strips for the lattice top.
Fill the pie crust with sliced apples, forming a slight mound.
Arrange four pastry strips vertically over the apples.
Weave the remaining strips horizontally to create a lattice crust.
Trim excess dough at the edges and pinch to seal.
Slowly pour the sugar-butter sauce over the lattice crust, allowing it to seep through to the apples.
Bake at 425°F (220°C) for 15 minutes.
Reduce oven temperature to 350°F (175°C) and bake for 35–45 minutes, until the apples are tender and the crust is golden.
Remove the pie and allow it to cool on a wire rack before slicing.
Serve and enjoy.
