Homestyle Apple Pie

Everybody will enjoy a slice of this warm apple pie with a scoop of vanilla ice cream.

Ingredients

1 recipe Classic Pastry Crust for Two-Crust Pie (see Classic Pastry Crust recipe)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon Cinnamon
6 medium baking apples such as Braeburn or Granny Smith (or combination), peeled, cored and sliced (about 6 cups sliced)
1 lemon
1 tablespoon butter or margarine
1 tablespoon milk
2 teaspoons sugar (optional)

Directions

Preheat oven to 400°F. Prepare crust as directed in Step 1. In Classic Batter Bowl, combine sugar, flour and cinnamon; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices in half. Using Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture; toss gently to coat.
Spoon apple mixture into pastry-lined Deep Dish Pie Plate; dot with butter.
Using Creative Cutters, cut 4-5 shapes into top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar, if desired. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is golden brown. Remove from oven; cool at least 3 hours.