6Granny Smith apples (or native Arkansas black apples), high quality
1 1/2teaspoonsapple pie spice
1/4cupapple juice concentrate, undiluted
2tablespoonsbutter, cut into small pieces
Peel and thinly slice the apples then place them in a large bowl. Toss the apples with the lemon juice.
In a separate bowl combine the sugar, cornstarch, flour, and apple pie spice. Sprinkle over the apples and mix until coated. Stir in the apple juice concentrate.
Roll out one disc of pie dough to fit a 9” pie pan that is 2” deep (about 13” around). Spoon the apple pie filling into the pan, then dot the top with the butter pieces. Roll out the remaining pie dough to about 11” around. Cut decorative vent holes, or weave a lattice if desired.
Crimp the edges of the pie crust to close, then gently brush the top with whole milk and sprinkle with coarse sugar. Place pie in the fridge for 15 minutes to firm up the crust.
Preheat oven to 425 degrees F.
Place the pie on a parchment-lined baking sheet and bake for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for an additional 40 minutes, until the filling bubbles inside the pie. (Cover the edges of the pie with foil if browning too quickly)
Let cool completely (at least 2 hours) to allow the filling to thicken and settle before slicing.