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Preheat oven to 350°F (175°C) and butter a 9-inch pie dish or pan. Optionally, dust with flour for a crisper crust.
Peel, core, and thinly slice apples. Toss with lemon juice if desired. Layer evenly in the bottom of the pie dish.
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth and slightly frothy (about 2 minutes).
Stir in Bisquick (or homemade mix), milk, cinnamon, and a pinch of salt. Whisk until just combined; batter should be smooth and pourable.
Pour custard batter gently over apples in the pie dish, distributing evenly. Gently shake the dish to settle batter and apples.
Sprinkle 1 tablespoon sugar and a dash of cinnamon or nutmeg over the top.
Bake for 45-55 minutes, until the top is golden and the center is just set (should jiggle slightly). Cover loosely with foil in the last 10 minutes if edges brown too fast.
Let pie cool for at least 30 minutes before slicing to allow custard to firm up.
Slice and serve warm, at room temperature, or chilled. Optional: top with whipped cream or vanilla ice cream.