Ingredients (serves 8-10)

1 package (15 ounces) refrigerated piecrusts

2 ½ pounds granny smith apples

½ teaspoon grated lemon peel

2 teaspoons lemon juice

½ cup sugar

¼ cup all-purpose flour

¾ teaspoon cinnamon

¼ teaspoon salt

1 tablespoon butter or margarine

Milk and sugar

Step-by-step

1.       Preheat the oven to 400 degrees

2.       Roll 1 piecrust to a 14-inch circle.

3.       Place piecrust in a 9-inch pie plate, allowing excess to hang over the edge.

4.       Peel and core the apples, toss the apple slices with the lemon peel and lemon juice.

5.       In small bowl, mix the sugar, flour, cinnamon and salt.

6.       Add to the apple mixture; toss to coat.

7.       Spoon the apple mixture and any juice into the piecrust, mounding in the center.

8.       Cut the butter into pieces; dot over the filling.

9.       Roll the remaining piecrust to a 14-inch circle.

10.   Fold in half. Lift over to the pie.

11.   Unfold the crust.

12.   Press the top and bottom edges together.

13.   Trim crust overhang to ½ inch.

14.   Fold the dough under, making it flush with pie-plate edge.

15.   Crimp crust edge to seal.

16.   Cut vents in crust to allow steam to escape.

17.   Roll out and cut the pie crust trimmings into leaves and score “veins.”

18.   Brush the back of the leaves with milk and place on crust.

19.   Brush the top crust and leaves with milk; sprinkle with sugar.

20.   Cover the edge of the piecrust with a 2-inch strip of foil.

21.   Bake pie for 30 minutes.

22.   Remove foil strip and continue baking until the crust is lightly browned and the juices begin to bubble, 15-20 minutes longer.

23.   Cool the pie for 1 hour before slicing.