Add all of the pie filling ingredients (cubed apple, sugar, vanilla, flour, lemon juice, butter, cinnamon, salt) to a small mixing bowl and toss to combine.
If using store-bought pie crust, cut ½ off and save the rest for another preparation. Cut the dough into 2 pieces, and roll on a floured surface. You should have top and bottom pie crusts.
Pierce the dough base and press it into the pie dish, but leave about ½-inch all the way around hanging.
Add the apple pie mixture into the crust, place the top crust and tuck in with the extra dough from the pie dish.
Brush with a little butter and bake for 15 to 20 minutes, until the top of the pie is golden brown.
Notes
For this recipe, you will want to use a firmer tart apple so it doesn’t turn to mush when baked. A Granny Smith apple is a great option.Pre-baking the crust will help to ensure that your crust is nice and crispy. Simply pre-bake the crust for about 5 minutes before adding in the filling.When it comes to the filling, less is more. So don't overfill it or it can ooze out during baking.Lightly brush on a mixture of whisked egg and water on top of the crust dough before baking for a shiny brown finish.