4 c sliced peeled Granny Smith apples (about 2 pounds) 4 c sliced peeled Rome apples (about 2 pounds) 1 T fresh lemon juice ½ c granulated sugar ¼ c packed light brown sugar 3 T flour ¾ tsp cinnamon ¼ tsp salt Cooking spray Skim milk Additional sugar to sprinkle on top (about 1 T)
Combine apples and lemon juice in a large bowl. Combine sugar, brown sugar, flour, cinnamon, and salt. Sprinkle over apple mixture, tossing well to combine.
Roll half of pie crust into 12-inch circle; place into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Pour apple mixture into crust. Place a second circle of dough on top of apple mixture. Press edges of dough together; fold edges under. Seal edges with a fork. Cut slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with sugar.
Bake at 450° for 15 minutes. (You may want to place it on a baking sheet to catch any runoff.) Leaving the pie in the oven, reduce oven temperature to 375° and bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown).
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.