1 package refrigerated pie crust, softened as directed on package or dough for two-crust pie
6 cups thinly sliced, peeled apples
2 tablespoons all-purpose flour
teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon milk
1 tablespoon sugar
Make pie crust as directed on package using a 9-inch pie pan or make crust from scratch for 9-inch pie. Heat oven to 425 degrees.
In large bowl, stir together filling ingredients. Spoon into unrolled crust in pie pan. Roll second crust and cut into 10 1-inch wide strips. Place 5 strips across the top of the filling. Place remaining 5 strips crosswise first strips or weave strips through by folding back every other strip of the first 5 strips and weaving, folding back alternate strips, before adding each cross-strip until lattice is complete. Trim ends of strips. Seal and flute edges. Brush strips with milk and sprinkle with sugar.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Yield: 8 servings