Step 1

Heat the oven to 425°F.

Step 2

Start with the pie shell. If the dough has been refrigerated, bring it to room temperature and roll it out to fit your to 12 inches to fit a 9-inch pie plate.

Step 3

Peel, core and slice the apples into ¼” slices. Place the apples in a bowl and toss with the lemon zest and a tablespoon of lemon juice.

Step 4

Mix the flour, sugar, salt and spices in a small bowl. Then, pour over the apples and toss until the apples are coated. Let the apples sit for about 15 minutes for them to release their juices, and stir again.

Step 5

Pour the apples into the pie shell, including the juices. Spread the apples out, but keep them a bit mounded in the center.

Step 6

Roll out the second piece of pie dough into a 12” circle for the top crust. Roll the dough around the rolling pin and transfer it to the top of the pie.

Step 7

Trim the edges for the top crust, then tuck the overlap under the bottom crust. Pinch the edge to create a pretty flute.

Step 8

With a sharp knife, cut slits into the top pie crust so the steam can escape then sprinkle with granulated sugar.

Step 9

Place the pie plate on a foil lined baking sheet. Bake at 425°F for 25 minutes, until the top is golden brown. Then, reduce the oven temperature to 325°F and bake for about 30-35 minutes. When done, the juices will be bubbling, and the crust will be a darker golden brown.

Step 10

Set the pie on a cooling rack and let cool for about 4 hours before cutting.

Step 11

Store any leftovers covered for two days, or four days in the fridge.