You haven't had a great Apple Pie until you have tried this one! Seriously! It will become your new favorite. Make it for Thanksgiving.
Get your pie crusts all ready to go before you start on the pie. You will need a pie shell in a 9 inch pie dish with the edges trimmed of excess pie dough with a knife. You will also need a pie shell rolled out in a circle to cover the top of the pie. Set both aside.
Wash your apples in a fruit wash or vinegar.
Peel and core your apples.
Cut into thin slices.
Fill the bottom pie shell (unbaked) with the sliced apples until it is slightly heaping (the apples will cook down).
Sprinkle the sugar and cinnamon over the apples.
Add the cut butter pieces around the top of the apples.
Dip your clean fingertips in water and run them along the edge of the pie dough on the edge of the pie dish. This will ensure a good seal between the top and bottom pie shells.
Place your top pie shell onto the pie and then gently press the edges of the top and bottom shells together all around the pie. You don’t want a seam to open or the apple pie juice will spill over and make a mess in your oven…been there…done that!
Trim the excess pie dough with a knife.
Pinch the edges of the pie dough between your fingers to make a fluted edge on your pie.
Dip your clean fingers in the milk and rub milk all over the top pie crust. This will allow your pie crust to brown nicely and make a nice little glazed crust. Sprinkle a pinch of sugar on the top crust. Cut some slits on the top pie crust so the pie can vent the steam from baking.
Bake at 400 degrees for 15 minutes. When the timer rings, turn the oven heat down to 350 degrees and bake for another 45 minutes.