Pre-heat oven to 400 degrees F.

Prepare the crust if you haven't already done so. Place in the fridge while you make the filling.

In a large bowl, mix together the sliced apples and lemon juice.

In a medium bowl, mix together the sugars, cinnamon, nutmeg, salt, and flour. Stir until fully combined and then pour over the apples and mix.

Pour the apple mixture into your pie crust and even it out so that none of the apples are sticking up much higher than any other.

Now is the time for the top crust. I did a simple lattice crust for the top. You can also cover the top with the entire second half of the crust but just be sure to make a few slits in the top for the pie to breath.

Brush the top of the pie with a thin layer of the milk. Optional: sprinkle the turbinado sugar over the top of the pie. You can use as little or as much as you want here.

Cover the top of the crust with foil and bake for 20 minutes. After 20 minutes, remove the foil, lower the temperature of the oven to 350 degrees F and then bake for an additional 40-50 minutes or until the pie is a nice golden brown color. Watch the top of the crust for the last 10 minutes and cover it again if the top starts to get too brown.

Let cool completely before enjoying (although this is not 100% necessary!).