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1
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.
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2
In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
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3
In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
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4
Transfer filling into the chilled pie shell; smooth the top with your hands.
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5
Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
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6
Moisten the edge of the pie shell with a pastry brush.
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7
Invert the top pastry over the filling, center, and peel off the paper.
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8
Press the top and bottom pastries together along the dampened edge.
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9
Trim the pastry and crimp or flute edges as desired.
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10
Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
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11
Brush the top with a little milk and sprinkle with sugar.
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12
Put pie in 400u00b0 oven on center rack; bake for 30 minutes.
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13
Lower heat to 375u00b0 and rotate pie 180u00b0 (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
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14
Bake about 25 more minutes or until golden brown.
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15
When done, there should be thick juices bubbling out of the steam vents along the edge.
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16
Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.
