Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pieplate.

Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust.

Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape.

Bake at 450° for 15 minutes. Reduce oven temperature to 350°, and bake 35 minutes.