Mix together the sugar, flour, cinnamon, nutmeg and lemon zest.
Line one sheet of pastry in a 23cm pie dish. Layer 1/3 of the apples into pastry case. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
Place second sheet of pastry on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
Bake in the preheated oven for 40 to 50 minutes.
Apple pie tips
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.