Directions

1. For Crust, BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Shape into 2 (1/2-inch thick) disks. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
2. ROLL dough for bottom crust on lightly floured surface into an 11-inch circle. Transfer to 9-inch pie plate. Trim dough even with edge of pie plate.
3. HEAT oven to 350°F. Combine sugar, brown sugar, flour and cinnamon in large bowl. Add apple slices; toss to coat. Place apple mixture in unbaked pie crust. Dot filling with butter.
4. ROLL out dough for top crust. Cover pie with top crust, trimming dough to 1/2-inch beyond edge. Fold edge of top crust under edge of bottom crust. Press to seal. Flute edges, as desired. Cut several small slits in top crust to vent steam. Brush top lightly with milk and sprinkle with coarse sugar, if desired.
5. BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool completely on wire rack.