APPLE PIE

Pastry for a double crust pie (click here)
6 cups thinly sliced apples (approx. 2 - 3 lbs.)
1 Tablespoon lemon juice (if using a sweet apple)
1 cup sugar
2 Tablespoons flour
1/2 - 1 teaspoon ground cinnamon
1 Tablespoon butter or margarine
milk
1 Tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 375 degrees.  Roll out one half of pastry and place in pie pan.  Trim to edge of pan.
Place apples in a large bowl.  If they are very sweet, sprinkle with the lemon juice.  In a separate, small bowl, combine the sugar, flour and cinnamon.  Add mixture to the apples and toss to mix.  Fill pastry lined pan with apple mixture.  Cut the butter into small pieces and dot the apple mixture with the butter.  Roll out the second half of pastry to at least one inch larger than pie pan.  Cut a few slits in the center to vent the pie. Using your finger or a pastry brush, brush the edge of the pie crust with a little milk.  Then center the top crust on the pie.  Fold the top edge under the edge of the bottom crust and press with your finger or a fork.  Brush the top of the crust with milk.  Combine the 1 Tablespoon sugar and the 1/2 teaspoon cinnamon and sprinkle it on the top crust.  To keep the edges of the pie from getting too brown while baking, cover the edge with foil by making a circle larger than the pie and cutting out the center or using 3 or 4 strips of foil to cover the edges.  Bake in center of oven for 25 minutes, then remove foil and bake another 20 - 25 minutes until crust is golden.  Stick a fork through one of the vents to be sure the apples are soft.  Cool on rack and serve with vanilla ice cream.