Peel, core and slice apples; place in a large bowl. Add sugars, cinnamon and lemon juice. Set aside.
Roll half of the pie crust to fit into a 9-inch pie plate. Place into the bottom of the pie plate.
Add flour to apple mixture and stir to combine. Pour into unbaked pie crust. Place the other half of the crust on top of the apple mixture, trimming excess and crimping the edges to close. Cut slits in the top crust. Bake for approximately 30 minutes, or until crust is golden and apples are tender.
Notes
Sometimes the edges of a pie start to brown faster than the rest of the pie. To prevent them from burning before the rest of the pie is done, you can gently wrap foil around the edges about halfway through baking. This will allow the rest of the crust to continue baking/browning but will essentially stop the edges from getting too dark.