Allison’s Apple Pie

3 Tbs flour
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
zest of 1 lemon
3 pounds (8 to 10) apples, honey crisp
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1 10″ double crust pie crust, divided and rolled out for pie

Preheat oven to 350º.

Roll out the bottom crust and line the pie plate. Store in refrigerator until ready to use.

Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water or cream. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch and crimp. Alternately use the rolled out disc to make a lattice top, sealing the edges and crimping.

Bake 1.5 Hours until crust is golden and juices are bubbling. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.