This recipe ensures that all the apples will be cooked.
Steam or simmer apples gently in water until they wilt and begin to become transparent. (this is a partial cooking only so that apples will cook thoroughly in the pie).
Combine the sugar and the other dry ingredients. Mix well. Spread half over the pastry-lined 9” pie pan. Lift apples from cooking liquid into crust. Add ¼ cup of the cooking liquid. Sprinkle with remaining sugar mixture. Sprinkle pie filling with lemon juice and dot with butter. Roll, fit, and seal top crust. Brush with milk and sprinkle with sugar, if desired.
Bake on lower shelf of oven at 425 degrees for 30 to 40 minutes, or until nicely browned.