Make the topping: Stir together the flour, brown and granulated sugars, and salt in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated into the dry ingredients and the mixture is chunky but not homogenous. Chill for at least 15 minutes before using.

Make the filling: Juice the lemons into a large mixing bowl, removing any seeds. Core, peel, and thinly slice the apples. Dredge the apple slices in the lemon juice. Sprinkle the granulated sugar over top and toss to coat. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.

Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and preheat the oven to 425°F (400°F if using a metal pie pan).

In a small bowl, sprinkle the Angostura bitters over the brown sugar, then add the cinnamon, allspice, nutmeg, black pepper, kosher salt, and flour, and mix well.

Drain any liquid that has been released from the apple slices, then add the sugar spice mixture to the apples and gently toss to distribute.

Tightly layer the apples in the prepared pie crust so that there are minimal gaps, mounding slightly higher in the center.

Evenly distribute the chilled crumb topping over the top of the pie.

Place the pie on the preheated baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the temperature to 375°F, move the pie to the center oven rack, and continue to bake until the crust is a deep golden brown and the juices are bubbling, 35 to 45 minutes longer. Test the apples for doneness with a skewer or sharp knife before removing from the oven—they should be tender, but not mushy.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.