1 two crust pie dough
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon flour
1 tablespoon butter -- cut in bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk
Peel, core, and thinly slice apples. Toss with
lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to
coat. Roll half of dough into a round and fit into a 9" pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling
and crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar. Bake at 450F degrees for 10 minutes.
Reduce heat to 375F and bake an additional 20-30 minutes.