an apple for your thoughts

Fall is the perfect time to embrace apple pie. Find your favorite apples, peal them, slice them and eat them up in a little crust topped with ice cream.  Apples are everywhere right now, on the trees, rolling down the streets, in people's yards, and probably even in the grocery stores. In short, they are available for your dessert eating pleasure, so go, go now, grab them and bake them up.  This recipe is quick and has a little extra tang, thanks to the juices of some lemons

FOR THE CRUST:
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 tbsp. cold milk

FOR THE FILLING:
1 cup sugar
3⁄4 cup cornstarch
1  tbsp. ground cinnamon
1/4-1/2 cup fresh lemon juice
6-8 apples (or about 5 lbs.), peeled, cored, and sliced
6 tbsp. butter

1. Preheat oven to 400°. For the crust: Sift together flour and salt into a mixing bowl. Measure oil into a measuring cup, then add milk, but don't stir together. Pour oil and milk into flour mixture. Stir until dough just holds together. Divide dough in half, shape into 2 balls, and flatten slightly. Roll out each ball between two sheets of wax paper into 12" rounds. Transfer one pastry round (discarding wax paper) into a 9" pie plate, and set other pastry round aside.

2. For the filling: Mix sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Add apples and mix with your hands, tossing until well coated.

3. Fill bottom crust in pie pan with apple mixture and scatter butter on top. Cover with remaining pastry round (discarding wax paper) and crimp edges together to seal. Score top to allow steam to escape, brush with milk, and sprinkle with remaining 2 tsp. sugar. Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes. If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning. Allow pie to cool for 1 hour before serving.