Peel and core the apples and cut them into thin slices. I cut each half into thirds and then thinly sliced the halves. Arranged the slices in a pie pan covered with pie dough. Combine the sugar, cinnamon, and lemon rind and sprinkle the mixture over the apples. Add the lemon juice and a light dredging of flour if desired. I lightly dusted less than a tablespoon of flour over the top. Dot the apples with butter and cover the pie with an upper crust. Crimp edges, cut in vents, and decorate the top with cutouts if desired. I just lay my cutout on top, but apparently you are supposed to secure them to the upper crust with an egg wash. Dually noted!
Place pie dish on a baking sheet and place in middle rack of pre-heated oven. Bake in preheated oven for 30 minutes and then reduce temperature to 325F and continue to bake for 30 minutes or until the filling is bubbling out the vents.
Notes
The pie crust was flaky and perfectly cooked and the filling was tart and flavorful. It would be refreshing with some vanilla or caramel ice cream, but it was not my favorite apple pie recipe being a sweet addict.