I love the smell of my house when there is an apple pie baking. It seems to linger in the air for days.
I use Granny Smith apples as they always hold up very well for baking. If using a sweeter apple, decrease the amount of sugar by 1/8 of a cup. The Granny Smith apples are tart so the two sugars add a nice flavor that allows the taste of the apple to shine through, nicely.
I call it Apple Pie in the Sky because my family is always over the moon when I bake this dessert.
Preheat the oven to 450 degrees. Place the oven rack in the center position. Prepare a baking sheet with aluminum foil to prevent oven spills.
Unroll and place the bottom pie crust in a 10" deep dish pie plate.
Peel, core and thinly slice the apples in a large bowl. Add in the sugars, spice and flour. Toss well to evenly coat.
Pour the apples into the prepared crust in the pie pan. Dot the top of the apple mixture with the butter.
Place the top crust over the apples. Dampen the bottom edge of the top crust with a little water. Tuck the top edge under the bottom pastry edge and press to seal. You may flute the edge all around with a decorative pattern or a dinner fork.
Brush the top crust with milk using your fingers or a pastry brush. Cut a few steam vents in the top crust with a sharp knife in some all over pattern or random fashion.
Place the pie on the foil lined cookie sheet and place into 450 degree oven for 15 minutes. Place some foil over the edges of the crust to prevent over-browning. Lower oven to 350 degrees and bake for an additional 50-60 minutes until the apples are bubbling and the crust is nicely browned.
NOTE: Remove the foil from the edges of the crust 10 minutes before the pie is done to get a nice even color.
Allow the pie to cool and serve with whipped cream or ice cream. Store leftovers in the refrigerator.