1 quart butter, softened
1 1/2 cups white sugar
1/4 cup packed light brown sugar
1 tablespoon lemon zest
2 1/2 cups apples - peeled, cored and diced
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch pie pan.
In a large bowl, cream together the butter, white sugar, brown sugar and light brown sugar until light and fluffy. Beat in lemon zest, apples, lemon extract, flour, baking powder, salt, cinnamon, apples and lemon extract. Mix together, then fold mixture into cream mixture. Beat on medium speed until blended.
Transfer to greased and flour lined greased and floured pie pan. Spread batter evenly over cream layer.
Bake in preheated oven for 35 minutes. Cool completely, and refrigerate for 14 to 16 minutes to allow apples to crisp.
Remove from oven, peel and cut into 1/2 inch slices. Serve warm.