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Preheat oven to 425° F.
Prepare pastry as directed and fit half into a 9" piepan; do not trim edge.
Roll top crust, cut steam slits in center, and cover with cloth while you prepare filling.
Peel, core, and thinly slice apples, taste, and sweeten as needed with sugar; add lemon juice, spices, and salt and toss gently.
Pile apple mixture in pie shell and dot with butter.
Brush pastry rim lightly with cold water, fit top crust over apples, trim, seal, and crimp edges.
For a shiny crust, brush with milk and sprinkle with sugar.
Bake 15-20 minutes with a piece of foil on rack below to catch drips, reduce heat to 350° F, and bake 25-30 minutes longer until crust is lightly browned.
Cool 5-10 minutes before serving.
Serve hot or cold with heavy cream, vanilla ice cream, or chunks of good sharp Cheddar.