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Pour the prepared apple filling into the pie crust and spread it out evenly. Dot the filling with the cubed butter.
Roll out the second dough disk and place it over the top of the apples. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Brush the top crust with a little water and sprinkle with sugar for a golden finish.
Step 5: Bake the Pie
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with foil to prevent burning.
Allow the pie to cool for at least 1 hour before serving.
Step 6: Serve the Pie
Slice the pie and top each piece with a generous dollop of the lemon cream filling. Serve while still warm or at room temperature.
Kitchen Equipment Needed
Mixing bowls
Rolling pin
9-inch pie dish
Pastry cutter (optional)
Knife and cutting board
Whisk or hand mixer
Storing Leftovers
Store leftover pie in the refrigerator for up to 3 days. To keep the crust from becoming soggy, store the lemon cream filling separately and add it to each slice just before serving. Reheat individual slices in the microwave or oven before enjoying.
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