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4 c sliced peeled Granny Smith apples (about 2 pounds)
4 c sliced peeled Rome apples (about 2 pounds)
1 T fresh lemon juice
½ c granulated sugar
¼ c packed light brown sugar
3 T flour
¾ tsp cinnamon
¼ tsp salt
Cooking spray
Skim milk
Additional sugar to sprinkle on top (about 1 T)
Combine apples and lemon juice in a large bowl. Combine sugar, brown sugar, flour, cinnamon, and salt. Sprinkle over apple mixture, tossing well to combine.
Roll half of pie crust into 12-inch circle; place into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Pour apple mixture into crust. Place a second circle of dough on top of apple mixture. Press edges of dough together; fold edges under. Seal edges with a fork. Cut slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with sugar.
Bake at 450° for 15 minutes. (You may want to place it on a baking sheet to catch any runoff.) Leaving the pie in the oven, reduce oven temperature to 375° and bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown).
