In a large bowl mix the flour, Zsweet, and salt. Using a pastry blender, cut the butter into the mixture until it looks like cornmeal. Stir in the 5 tablespoons of water, until the mixture is just moistened. If the dough seems dry stir in the additional tablespoon.
Turn the dough out onto a lightly floured surface and knead 3 times. Divide the dough into 2 pieces, pat into 6-inch disks, wrap in plastic and refrigerate until chilled, at least one hour. (The dough can be refrigerated for one day or frozen for 1 month).
After the crust has been refrigerated, mold it into a greased 9 inch pie pan. Then place it into a 400 degree F oven to pre-cook for 5 to 10 minutes. Remove from the oven and set aside until filling is ready.
Cut about 6 granny smith apples. All slices will appear to be about the same size. Place the slices as you cut them, into a glass or stainless-steel mixing bowl in which you have poured the juice from one fresh-squeezed lemon.
Stir the apples in the lemon juice until all apples are blended together in the mixing bowl. You may want to add juice from an additional one-half lemon to ensure that all slices are coated well with the juice.
To this mixture of apples and lemon juice, add 1/4 to 1/2 cup of Zsweet, blended with nutmeg, cinnamon, cornstarch, and stir. Add the apples to the piecrust and add about 2-3 teaspoons of light butter to the filling after it is poured into the crust.
Top the bottom crust and apples with a top crust, either in a lattice style or full crust style. Bake in a 350 degree F oven for about 40 minutes or until color is golden brown. Cover the edges of the crust with tinfoil to prevent them from browning too much.