Brown Sugar Apple Pie

Brown sugar adds a caramel taste to the pie.

Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan.

Place in refrigerator for 15 minutes.

In a big bowl , combine apples , brown sugar , lemon juice , and salt.

Toss well then set aside for 15 minutes.

In a small bowl , mix the sugar and cornstarch together.

Stir this mixture into the apples along with the cinnamon.

Transfer filling into the chilled pie shell.

Smooth the top with your hands.

Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.

Moisten the edge of the pie shell with a pastry brush.

Invert the top pastry over the filling , center , and peel off the paper.

Press the top and bottom pastries together along the dampened edge.

Trim the pastry and crimp or flute edges as desired.

Using a fork , poke several steam vents in the top , including a couple along the edge so you can check the juices there later.

Brush the top with a little milk and sprinkle with sugar.

Put pie .

double crust pie crust, apples, light brown sugar, fresh lemon juice, salt, sugar, cornstarch, ground cinnamon, milk, granulated sugar