1 Double Crust Pastry, divided
6 to 8 Granny Smith Apples, peeled, thinly sliced (or your favorite variety of apple or combination of)
Sprinkle lemon juice over the apples as they are sliced, toss to keep apples fresh (no browning.)
Mix spices and sugar:
1/2 cup of white sugar
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon ginger
Toss the spiced sugar mixture with the apples.
Line a deep dish pie plate with one part of the pastry (rolled out to be an inch or so larger than the circumference of the pie plate.)
Pour the apples into the pastry lined dish, arranging in a peaked pile, basically.
Put the remaining pastry, rolled out, over the whole pie. Trim the top and bottom pastry layers to the same length as when held together at at the edge of the pie plate, to allow for rolling and crimping.
Take the edges together, roll once under towards the outside of the plate, all around. Then using your fingers and knuckles, make a crimped notch every inch or so around the pie plate.
Cut a pattern into the top of the crust (to allow steam to escape.)
Brush milk over the crust (using a soft pastry brush) then sprinkle with white sugar crystals (table sugar.)
Cover the edge of the crust with foil.
Bake at 375 degrees F. for 30 minutes, then remove the foil and continue baking for another 30-40 minutes, covering with foil the last 15 minutes if necessary (to avoid over browning.)
Allow to cool some. Serve warm, or refrigerate and serve cold or at room temperature. Refrigerate any leftovers if not eating all of it in the same day.