After the dough has chilled, I preheat my oven to 425°F (220°C). I roll out half of the dough on a floured surface until it’s about 12 inches in diameter. I carefully place it into my pie dish and trim the excess hanging over the edges. Now, it’s time to make the filling! In another bowl, I toss together the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. It’s important to get that right balance of sweetness and spice here. Once mixed, I pour the filling into the prepared crust, making sure to evenly distribute the apples.
Next, I roll out the second half of the dough to create the top crust. I can go for a lattice top if I’m feeling fancy, or just place a solid crust on top and cut a few slits for venting. Once I’ve placed the top crust, I trim any excess dough and crimp the edges to seal in all that delicious apple filling. I then brush the crust with milk for a nice golden finish and pop my pie in the oven for about 45 to 50 minutes. The entire house fills with a delicious sweet scent as it bakes,… oh, the anticipation! (See the next page below to continue steps…)