Ingredients:
double crust pie crusts
6 cups peeled cored, thinly sliced apples ( Golden Delicious, Gala, Northern Spy)
1/2 cup firmly packed light brown sugar
1 tablespoon fresh lemon juice
salt ( a big pinch)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
milk or light cream
granulated sugar
Directions:
Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
Transfer filling into the chilled pie shell; smooth the top with your hands.
Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
Moisten the edge of the pie shell with a pastry brush.
Invert the top pastry over the filling, center, and peel off the paper.
Press the top and bottom pastries together along the dampened edge.
Trim the pastry and crimp or flute edges as desired.
Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
Brush the top with a little milk and sprinkle with sugar.
Put pie in 400F oven on center rack; bake for 30 minutes.
Lower heat to 375F and rotate pie 180? (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
Bake about 25 more minutes or until golden brown.
When done, there should be thick juices bubbling out of the steam vents along the edge.
Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.
Servings: 6
Time preparation: 45 min.
Time total: 100 min.