Peel apples and try to keep the peelings whole.   Just kidding!  You can break the peelings as many times as you would like.  Cut out the stem and bloom end.   Cut it in fourths. Remove the core.

Toss the sliced apples with the juice of one lemon which adds flavor and keeps the apples from browning.

Mix flour, both sugars, spices and salt.

Toss with apples.

Pour into an unbaked 9 inch pie crust in a deep dish pie pan.  Dot with butter.

Cover the top with pie crust, brush with milk, sprinkle on sugar.  This is optional but I think it gives the crust a nice texture.   Cut several slits in pie crust.  Bake at 450 degrees for 15 minutes then 350 degrees for 40 minutes or until the crust is golden brown and the filling is bubbly.

Remove when done and let cool for two hours before cutting.   You should probably leave your house while the pie's cooling for two looooong hours.