3 lbs. firm apples, such as Granny Smith or Fuji, peeled, cored and cut into 1/4-in. slices
1/4 c. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. flour
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 refrigerated pie dough
1/4 lb. unsalted butter, diced
1/4 c. milk (for brushing dough)?
Preheat oven to 375°F/190°C.
In a bowl, toss apples with lemon juice, sugars, flour, salt, vanilla and cinnamon.
Line an 8-in. round cake pan with the refrigerated dough; dot with butter and cover with apple mixture.
Fold over excess dough from sides and place towards the center in a loose fashion leaving some of the apple mixture exposed. If desired, use additional dough to cover some of the remaining apple mixture.
Brush dough with milk and bake for 45 - 60 minutes. If dough begins to overbrown, cover with foil to prevent further browning.
Cool thoroughly before serving.