Peel and cut all of your apples up into bite sized chunks. I like to cut them around the core, cut them down the middle horizontally, then three or four cuts vertically. It sounds a little complicated, but here's a picture of what I'm talking about. This will leave you with large bite-sized chunks of apples, however, remember that they will cook down a bit in the pie. Once your apples are cut, one apple at a time, and toss them into the flour/lemon juice/spices.
Your pie crust, if using a store bought one, will come all ready to put directly into your pie pan, no rolling out required. So I just put mine directly into my pie pan, and poured my apples into it. Top with your 2 Tbs of butter, cut into chunks, don't worry about being precise with the chunks. A little here, a little there is fine! If you're using a store bought crust, you will get 2 crusts per box, so take the second crust and cut it into 1-1 1/2" strips. Lay some strips horizontally across the top of your pie, and pinch the ends with the top of the bottom crust. Lay these about 1-2" apart. Again, no need to be exact, just eyeball it.
Pull back every other strip of dough, and lay it back against your work surface. Lay a fresh piece of dough vertically and pinch it into the bottom pie crust. Bring forward the pie dough strips that you pulled back and then pull back the original strips, until they hit the newly applied vertical strip. I know, I know...it sounds difficult. However, this is why they say that a picture is worth a thousand words! Here is what I mean:
I'm probably the worst person ever at cutting pie slices, but oh well, it tastes amazing! A little ice cream, or some freshly whipped cream with this would have been amazing, but after smelling it bake, I just had to dive right in!