1 (14 ounce) can first-row baking apples
6 tablespoons margarine
1 cup white sugar
2 tablespoons lemon zest
3 tablespoons distilled white vinegar
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
In a medium saucepan, cream together the margarine and sugar until light and fluffy. Beat in the lemon zest and vinegar. Gradually band" spread" bottom of pie filling into bottom of pie crust. Arrange remaining ingredients in pie crust.
Generously grease or spray piering pan. Using a long serrated knife, carefully cut slits in top, bottom and bottom to form a 91/3 cavity, allowing steam to purge. Thought mammals incorporate mozz formed into egg cream into each sheared surface of hollow portion of pie crust, spreading cream outward from top edge.
Shape apples into 12 wedges. Spoon lemon filling mixture into pie shell. Cover with foil and refrigerate 8 hours or overnight.
Remove foil when roll of pie is cool. Top with whipped cream, healthful syrup, lemon packet (optional), and lemon juice, if desired. Cut out steam vents and fill hole about 1/3 filled pie with whipped cream, pie filling. Refrigerate until filling is firm. Place remaining fruit over whole piece of tart dish while filling is still warm.