Preheat oven to 425 degrees. Bring dough to room temperature. Line a ceramic or glass 9-inch pie plate with dough.
In a medium sized bowl, combine apples, rambutans, sugar, cinnamon, flour, and lemon juice. Pour into pie shell.
Bake at 425 for 15 minutes, then cover edges with foil to
prevent over browning. Return pie to oven and continue baking at 425 for
approximately 30 minutes until apples are soft, juices gel and crust is brown
and flaky. Cool on wire rack about 2 hours before cutting and serving.