1 (15 oz.) pkg. ready folded refrigerated pie crusts
1/4 c. plus 2 tsp. granulated sugar
2 tbsp. all purpose flour
1 tsp. ground cinnamon
3 lb. tart apples, peeled, cored and cut in lg. chunks (7 c.)
1 1/2 tbsp. butter
1 tbsp. milk

Heat oven to 425 degrees. Have a 9 inch pie plate ready. Unfold 1 pie crust and line pie plate according to package directions. Mix 1/4 cup sugar, the flour, and cinnamon in a large bowl. Add apples; toss to coat. Spread apples in pie plate, mounding them in the center. Dot with butter. Cover with remaining crust. Seal and flute edges. With thin sharp knife cut about 6 (1 inch) vents in top crust for steam to escape. Brush top with milk and sprinkle with remaining 2 teaspoons sugar. Bake 25 minutes. Reduce heat to 350 degrees. Bake 25-30 minutes longer until crust is golden brown and apples are tender when pierced through one of the vents. (If crust becomes too dark during baking, cover edges with strips of foil.) Cool on rack. Serve warm or at room temperature. To reheat, place in a 375 degree oven for 10 minutes. Makes 8-10 servings.