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1
Put a large heavy baking sheet in middle of oven and preheat oven to 425u00b0F.
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2
Bring
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3
, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until
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4
has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
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5
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
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6
Toss apples with flour, then with syrup.
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7
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
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8
Trim edge, leaving a 1/2-inch overhang, and chill shell.
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9
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
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10
Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
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11
Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
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12
Bake pie on hot baking sheet 20 minutes.
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13
Reduce oven temperature to 375u00b0F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
