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Roll out the top pie crust, and either lay on top and cut a few slits in
the middle to make a full double pie crust or cut the top pie crust
into strips to make a
.
Brush pie crust with milk and sprinkle with sugar, if desired. Then
refrigerate for at least 30 minutes, or freeze for 10 minutes,
before baking.
Place the pie in the middle rack, with a baking sheet or pie of
aluminum foil on the rack below to catch any pie drippings. Bake for
15 minutes, then reduce the temp to 350°F and cook for 35-45
additional minutes, or until the crust is nicely golden and the filling
is thick and bubbly.
Remove and allow to cool completely before serving.