In a small bowl, combine 2 cups sliced apples with the lemon juice, after tossing it lightly set it aside.

Place the remaining apples in a medium saucepan, along with ¼ cup apricot preserves, 1/3 cup sugar, either Cognac or Brandy, butter, lemon peel, and the spices. Bring to boiling, stirring continuously. Reduce the heat and simmer, uncovered, stirring occasionally, 30 to 35 minutes, or until the mixture becomes the consistency of applesauce. Let this cool for about 20 to 30 minutes.

Then preheat the oven to 375F.

Pour the warm applesauce mixture into the bottom of the unbaked pie shell. Remember to arrange the remaining apple slices, gently and as attractively as possible on top. Then sprinkle with 3 tablespoons of sugar.

Bake 20 to 25 minutes, or until the pastry is a lovely golden brown. Transfer the pie from the oven to the cooling rack.

Then in the small saucepan, heat the remaining apricot preserves with the remainder of the sugar. Continue to stir the mixture till the preserves are thoroughly melted. Now you can remove it from the heat, and brush the mixture over the apples.

Now you can serve it at room temperature or slightly warm, topped with a scoop of vanilla ice cream. If you choose not to do the vanilla ice cream, you can substitute whipped cream.