Double-Crust Apple Pie

• 2 3/4 cup all-purpose flour
• 3/4 cup margarine
• 6 tbsp cold water
• 2 pounds of apples
• juice of 1 small lemon
• 6 tbsp granulated sugar
• 1 1/2 tbsp cornstarch For glaze:
• milk
• granulated sugar

Instructions:

First, make the pastry. Place flour in bowl and cut margarine in in cubes. Crumble margarine in with fingertips. Add water and mix with a knife until just starting to hold together. Push against side of bowl and wrap with plastic wrap, chill for 30 minutes. Cut dough in half and rewrap one half, return it to chill. Shape the other half into a ball on a floured surface. Roll pastry to 1/4 inch. With each rolling, turn the dough so it does not begin to stick. Brush pie pan with margarine. Fold dough in half, then in half again to form a fan shape, then lift into the pan and unfold, centered.

Preheat oven to 425ºF. Cut up the apples and put them in a bowl, and toss with lemon juice. Add sugar and cornstarch. Put the apples on the crust in the pie pan and brush the rim of the pastry with milk. Then roll out the other pastry circle and put that on top, pressing the two together. Trim the sides of the extra dough, leaving enough space for the crust to hang over just a bit. Now shape the crust however you like, in petals or by pressing with your fingers. Brush the edge with milk when you are finished. Cut a 1/2-inch steam hole in the center of the pie. Now roll out the trimmed pieces of dough and make shapes to place on top of the pie, never covering the steam hole. Brush each shape with milk and sprinkle the whole pie with sugar. Bake for 15 minutes, then turn down to 350º F and bake for 30 more minutes.