Apple pie

Prep. Preheat the oven to 350º F.

Make the pie crust. Prepare two pie crusts. Place the bottom crust into the pie plate and freeze as directed in the recipe. Roll the second pie crust and set aside while preparing the apple pie filling.

(Optional) Make Ahead Pie Crust: Alternately, you can prepare the pie crusts in advance. Place one in the pie plate, wrap well with foil, and freeze. Make the second pie crust, form it into a disc, wrap it well with plastic wrap, and store it in the refrigerator for up to 3 days. Remove the second crust from the refrigerator while you prepare the pie filling so that it will be easier to roll.

Prepare the apple pie filling. Peel, core, and slice the apples into 1/4-inch slices. Add the apple slices to a large bowl. Toss with the lemon juice to prevent the apples from darkening. Add brown sugar, granulated sugar, apple pie spice, salt, vanilla extract, and cornstarch. Toss the apples with the sugar mixture to coat.

(Optional) Cook the homemade apple pie filling: Pour the apple pie filling mixture into a Dutch oven or skillet set over medium heat. Cook the apples until the apples begin to soften, about 5 minutes. Remove from the heat.

Assemble the pie. Remove the pie plate from the freezer and pour the apple pie filling into the bottom crust. Mound the pie filling slightly in the center and make sure not to get any on the edges of the pie dough as it will prevent the pie from sealing properly.

Add the top crust. Roll the second pie crust on a lightly floured surface and place it on top of the apple pie filling. Using the pie plate as a guide, carefully run a sharp paring knife around the edge of the pie plate to trim away any excess pie dough. Crimp the edges of the top crust to the bottom crust.

(Optional) Lattice-Topped Apple Pie: Alternately, you can cut the second pie dough into about 10 even-width strips using a pizza cutter. These strips will be arranged in a woven lattice pattern on top of the pie filling.

Prep the top crust. Use the paring knife and cut vents in the top pie crust. Place onto a rimmed baking sheet to catch any drippings. Brush the top crust with milk and sprinkle with additional sugar if using.

Bake the pie. Bake for 45-50 minutes, until the top crust has browned. Remove from the oven and allow the pie to cool for 1 to 3 hours before slicing. The juices of the pie will thicken as the pie cools. It will be too juicy if sliced while the pie is still warm.