Peel and halve the apples. Core the halves with a melon baller and remove the rest of the core at either end with a sharp knife. Cut the apple halves into quarters and slice them thinly. In a large bowl, mix the apples, flour, sugar, lemon juice, butter and salt together.
Preheat the oven to 425 degrees F.
Divide the dough in half and roll 1 half out to 1/8-inch thick circle large enough for the dough to hang over the edge of the pie plate by 2 inches. (Turn the pie plate over and place on top of the rolled dough to measure.) Line a 10-inch deep-dish pie plate with the dough circle. Pile the apple mixture into the pie plate. The apples will be piled very high; as they cook they'll lose half their volume.
Roll the second piece of dough 1/8 inch thick, 2 inches larger than the diameter of the pie dish. Dampen the exposed edges of the pie dough around the edge of the pie plate with a little cold water (you can use a pastry brush or your finger). Cover the pile of apples with the second circle of dough.
Press the top crust against the lower crust to seal the edges and trim to 1 inch from the edge of the pie plate. Fold the sealed dough under so that the folded edge is even with the outside edge of the pie plate. Use a fork or your fingers to crimp the edge of the dough. Brush the entire crust with whole milk and make a slit in the center to allow the steam to escape. Bake on the lower rack for 10 minutes.
Lower the oven heat to 350 degrees F and bake for another 1 1/2 hours. If the juices bubble over, place a piece of aluminum foil on the floor of your oven. The crust should be golden and the apples should be very tender when poked with a knife through the slit in the top of the crust. Allow the pie to cool before serving to prevent the juices from running when it is sliced.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
For RSV Farmstead Cheddar Crust:
Combine the flour and salt in the bowl of a stand mixer. Add the butter and mix with a paddle (or by hand with a pastry cutter) until it is the size of small peas. Add the cheese. Add the vinegar, and then start adding the ice water gradually, adding only enough water to bring the dough together. Mix until the dough starts to come together. The dough should be moist but it will not be completely uniform and its texture will be slightly crumbly.
Turn the dough out onto a lightly floured surface. Press it together gently to form a flat 1-inch thick patty and wrap it tightly with wax paper or plastic wrap. Let it rest in the refrigerator for at least 30 minutes before rolling to firm up the butter and allow the dough to relax. The dough can be made ahead and frozen for up to 3 months, well wrapped. Thaw in the refrigerator before rolling out.
Recipe courtesy of Maria Helm Sinskey