Preheat your oven to 180°C (350°F). Grease and flour a round baking dish or a pie pan.

In a mixing bowl, beat the eggs and sugar together until light and fluffy.

Melt the butter and allow it to cool slightly. Gradually add the butter to the egg mixture, followed by the milk, mixing well until smooth.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until a smooth batter forms.

If desired, fold in the lemon zest and a pinch of vanilla extract for added flavor.

Peel, core, and slice the apples into thin wedges. Place the apple slices in a large bowl.

Squeeze the juice of 1/2 lemon over the apples and toss to coat evenly. This will keep the apples from browning and add a nice tangy flavor to the filling.

Pour the batter into the prepared baking dish, spreading it evenly to cover the bottom.

Arrange the apple slices on top of the batter in a decorative pattern. You can overlap the slices slightly for a more rustic look.

Gently press the apples into the batter so that they sink slightly.

Place the pie in the preheated oven and bake for about 35-40 minutes, or until the apples are tender and the pie base is golden brown.

To check for doneness, insert a toothpick into the center of the pie; it should come out clean when the pie is fully baked.

Allow the pie to cool slightly before slicing. Serve warm or at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.