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1
Prepare the pastry, dividing it into 2 pieces, making one piece slightly larger than the other.
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2
Form the larger piece into a disk, as usual.
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3
Form the other into the best rectangle that you can; both of these should be about 3/4 inch thick.
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4
Wrap both pieces in plastic and refrigerate until firm enough to roll, about 1 hour.
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5
On a sheet of lightly floured waxed paper, roll the disk into a 13 1/2-inch circle with a floured rolling pin.
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6
Invert the pastry over a 9-inch deep-dish pie pan.
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7
Center it, then peel off the paper.
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8
Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge.
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9
Refrigerate.
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10
While the pie shell chills, prepare the filling.
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11
Combine the apples, brown sugar, flour, cinnamon, and lemon juice in a large mixing bowl.
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12
Toss well to mix; set aside.
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13
Preheat the oven to 400 degrees.
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14
On another lightly floured sheet of waxed paper, roll the other piece of dough into a rectangle about 12 inches long and 10 inches wide.
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15
Using a pizza cutter or knife, cut the pastry into lengthwise strips, each 1 1/4 inches wide.
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16
(Each strip, in other words, will be about 12 inches long by 1 1/4 inches wide.)
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17
Turn the pie filling into the pie shell, taking care to smooth the top so no apple pieces jut up (which could potentially tear the lattice).
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18
Place the butter pieces here and there over the top of the apples.
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19
Lay 5 pastry strips vertically across the pie, evenly spaced.
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20
Fold back strips 2 and 4, then lay another strip directly across the center of the pie.
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21
Unfold the folded dough strips, then fold back strips 1, 3, and Lay another perpendicular strip across the pie.
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22
Unfold strips 1, 3, and 5, then fold them up the other way.
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23
Place another perpendicular strip across the pie, then unfold strips 1, 3, and Trim the strips, then pinch the ends into the edge of the pastry.
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24
Lightly brush the pastry strips with milk and sprinkle the top of the pie with granulated sugar.
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25
Place the pie on a large, dark baking sheet covered with aluminum foil and bake on the center rack for 20 minutes.
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26
Reduce the oven temperature to 375 degrees and bake until the top of the pie is golden brown and any visible juices bubble thickly, another 45 to 50 minutes.
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27
Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
