Preheat oven to 400 degrees.
Toss apples with juice of the lemon. Set aside.
Stir together, sugars, cinnamon, salt, tapioca. Toss with apples.
Take bottom of pastry crust and gently place into pan, being careful not to stretch dough. Use a rolling pin to roll over edges of pie. Use a fork to punch holes into bottom of crust.
Fill with apples. Apples shrink so make sure it is about two inches above the pan line.
Make autumn leaf pastry with a cookie cutter. Place over apples, overlapping as you go.
Brush with milk and sprinkle on raw sugar.
Reduce oven to 375 and bake for 45-55 minutes. I usually bake for 45 minutes and then finish off during dinner, so the pie can be served hot.