Preheat the oven to 350 degrees F
Roll out one pie crust dough on a lightly floured surface to ⅛ inch thick
Transfer the dough to a 9 inch deep dish pie plate or 9 inch deep dish tart pan and gently press the dough to take the shape of the pan
Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off
Refrigerate the dough while you are preparing the filling
Place the sliced apples, light brown sugar, flour, cinnamon, salt and lemon zest in a large bowl and stir until all ingredients are combined
Evenly spread the apple filling into the prepared pie crust
Roll out the second pie crust dough on a lightly floured surface to ⅛ inch thick
Cut the dough into 8-10 2-inch strips and arrange half of across the top of the pie
Form the lattice by placing the other half of the strips diagonally across the first strips
Gently press the edges together and trim the excess dough