1/2 c sugar (for granny smith apples)
½ tsp cinnamon
1/8 tsp nutmeg
pinch of cloves
3-4 lb apples (8-10 medium apples) peeled, cored and chopped. As many as you can fit in the pan.
Use two pre-packaged pie crusts, rolling them thin. Put one on the bottom of a deep pie crust leaving an inch or two around the edge. Fill with the apple filling. Roll out the other pie crust and cut into strips. Alternate strips across the top of the pie, weaving them together. Fold the extra dough over the edges of the lattice and pinch. Brush the top of the pie with some milk and then shake cinnamon sugar over the top of the pie.
bake at 375 for 45-60 min