package (16 ounces)refrigerated piecrust (2 crusts)
cups peeled, cored and sliced apples
cup plus 1 tablespoon sugar, divided
tablespoons all-purpose flour
teaspoons apple-pie spice
tablespoons butter, chilled, cut into small pieces
tablespoons milk or cream makes 6 servings
Preheat oven to 425°F. Fit 1 piecrust into a 9-inch pie dish. Mix apples, % cup sugar, flour, apple-pie spice and salt in large mixing bowl until apples are coated. Turn apple mixture into pastry-lined pie dish; spread evenly. Scatter butter pieces over top of mixture. Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal; flute. Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden, 40-45 minutes.