Finishing Your Fabulous Apple Pie! Part 2.

Pre-heat oven to 425 degree Fahrenheit.

While the bottom of the pie is in freezer, time to slice the apples. I use a small straight edge knife that is sharp. Take each quarter and slice very thin slices. Put them back into the citric water-bowl. When all quarters are sliced, leave them in the bowl while you prepare the rest of the filling. In a closeable container, add 1/3 cup white sugar, 2/3 cups light brown sugar, 1 tsp. Cinnamon, ½ tsp ginger, ¼ tsp allspice, 1/8 tsp nutmeg, 4 tbsp cornstarch. Close lid and shake to blend completely.

Drain the bowl of sliced apples. Mix sugar mixture with the apples. Set to side.

Finish rolling out the rest of the dough. Wrap it around the rolling pin, set aside. Get bottom half of pie from freezer. Empty bowl of apples/sugar mix into bottom half. Arrange so no apples sit on pie edge. Cut 2 tsp butter into slices and place randomly on top of apples/sugar mix. Brush pie crust edge with milk all the way around. Lay top disc of dough over the apples and press down all around the edge with fingers or fork. Trim edge all the way around. Pie is now ready for the oven.

Place the pie on a flat baking sheet to catch the drippings that will ooze out while baking. Tent the pie with a sheet of aluminum foil that has a 3” diameter hole cut in the center. Crimp edges of aluminum under the pie edge to protect edges from browning too fast. Slide baking sheet & pie into oven. Set timer for 15 minutes. When timer goes off, reduce heat to 400 degrees Fahrenheit. Set timer to 35 minutes. When the timer goes off remove aluminum tent. Set timer 10 minutes, check top of pie, for hint of tan color, if it has slight color, it's time to remove from oven. Do not let edges brown too much!

Upon removal from oven, sprinkle top of pie with large granulated sugar. Let pie cool and serve with a big dollop of whipped cream or ice-cream! YUM!