|Put unbaked bottom crust into a 9-inch pie plate.
Prepare filling by stirring together in a large mixing bowl: sugar, vanilla, cornstarch, apple bake seasoning, cinnamon and salt. Stir in apples, water and lemon juice. Turn into pastry-lined plate; dot with butter. Cover with top crust, seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning.
Bake at 425Â°F/220Â°C for 25 minutes; lower temperature to 325Â°F/170Â°C for approximately 20 to 25 minutes longer, or until golden brown. Remove foil in last 15 minutes of baking.