BROWN SUGAR APPLE PIE

Steps:

• 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 400° oven on center rack; bake for 30 minutes.
• Lower heat to 375° 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.