Servings: 10

prepared pie dough (for single-crust pie) prepared pie dough (for single-crust pie)
sugar sugar
¼-⅓ c. flour ¼ to ⅓ c. flour
1 tsp. ground cinnamon 1 tsp. ground cinnamon
½ tsp. ground allspice ½ tsp. ground allspice
4 lbs. cooking apples (peeled & thinly sliced) 4 lbs. cooking apples (peeled & thinly sliced)
3 tbsp. unsalted butter 3 tbsp. unsalted butter
milk milk

Preheat oven to 375° F.
Instead of rolling pie dough into circle, roll into 13x8½-in. rectangle' then cut slits in dough.
Mix together 1-c. sugar, cinnamon, & allspice. For really juicy pie, stir in ¼-c. flour; for less juicy pie, add ⅓-c.
Toss sugar-spice mixture with apple slices, coating the latter.
Turn apples into 12x7½x2-in. baking dish. (The apples will be higher than the dish's edges.)
Dot apples with butter.
Place prepared pastry carefully over apples. Flute the edges, but do not go over the side of baking pan.
Brush pastry with milk; then sprinkle with sugar.
Cover edges of pie with aluminum foil, shiny side in; the place on cookie sheet. (To make clean-up easier, cover sheet with foil, shiny side up.)
Bake 25-mins., remove foil from edges of pie, & bake another 20 to 25 mins.
Serve warm.

For health & taste reasons, I've omitted the added salt called for in the original recipe. I use unsalted butter for the same reason.  For health & taste reasons, I've omitted the added salt called for in the original recipe. I use unsalted butter for the same reason.
SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)  SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)