6 large Granny smith apples
¾ cup sugar
3 tbsp. flour
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
2 tbsp. lemon juice
2 tbsp. milk
1 tbsp. sugar
2 pie crusts (homemade or store-bought) for a 9-inch pie
Peel, core, and cut Granny Smith apples into 1/4 thick slices. In a large mixing bowl, combine in sugar, flour, cinnamon, nutmeg, and salt. Place the apple slices in the bowl and coat with lemon juice. With your hands, toss the apples around in the mixture and let stand for 15 minutes, stirring occasionally to coat the apples.
Roll out your pie crusts with a floured rolling pin, and place one crust into a 9-inch pie pan. Preheat the oven to 425 degrees.
Pour the apple filling into the pie crust, and dot the top with 2 tbsp. butter, cut into small pieces.
Place the upper crust on top, trim, wave the edges with your fingers, and cut three small slits in the top, or make a lattice design. Lightly brush the top crust and edges with a mixture of milk and sugar.
Slip a baking sheet under the pie and bake for 30 minutes. After 30 minutes, reduce the temperature to 350 degrees, and continue baking for 35 minutes. Let the pie cool for about one hour before serving.
TIP: To enhance the look and flavor of the pie, add 1 cup dried cranberries to the apple mixture.