8 c. thinly sliced apples (use McIntosh, Winesap, Granny Smith or other tart apple)
1/3 c. sugar (use 1/2 c. for extra tart apples)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pastry for a double crust 9 inch pie
1 c. bran flakes or rains-bran flake cereal

In large bowl, mix apples with sugar and spices. Set aside.

Roll out half the pastry to fit a 9 inch pan. Line pan with pastry. Sprinkle cereal over pastry. This will keep the bottom crust crisp and flaky, and the cereal will not be noticeable after baking. Pile on apple mixture, heaping it in the center.

Roll out remaining pastry to cover pie. Lay pastry over pie, flute edges and cut vent holes in top. Paint top with milk using a pastry brush and sprinkle with sugar.

Bake on lowest shelf of a 425 degree oven until top is browned and filling is bubbly, 45-55 minutes. If browned after 30 minutes, cover loosely with foil. Makes 6 to 8 servings.