Place a large, rimmed baking sheet upside down on an oven rack in the center of the oven (or alternately you can use a pizza stone). Preheat oven to 425 degrees F. Line a baking sheet with parchment or foil and set aside.

Prepare the double pie crust (see my pie dough recipe for step-by-step instructions or you can use a refrigerator crust). Place bottom crust in 9-inch pie pan, trim the crust so it overhangs the edge about 1-inch. Don’t worry about making it look pretty at this step – this will happen later.

Prepare the apples by peeling and slicing into 1/2 to 3/4-inch slices. Place in large bowl. Add lemon juice, cornstarch, cinnamon, nutmeg, allspice and salt. Toss well to combine. Then add raw honey and mix until evenly distributed. Spread the apple filling evenly over the refrigerated bottom crust.

Roll out top crust on a well-floured counter and place over top crust. Trim edges to match the overhang of the lower crust. Roll top crust under bottom crust and crimp as desired to make it look pretty. Cut about six half-inch slits in top crust to let the steam escape. Brush the top of the crust with evaporated milk, if desired (it just helps the browning process).

Bake pie at 425 degrees F on a baking sheet lined with parchment or foil on top of the overturned baking sheet or pizza stone for 25 minutes. Turn down heat to 375 degrees F while pie is still in oven and bake an additional 25-30 minutes or until crust is golden brown and filling is bubbly. Watch closely the last 10 or 15 minutes to make sure the crust isn't browning too quickly. If it is, tent it the pie with a piece of foil to slow the browning process.

Remove the pie from the oven and let cool completely 3 to 4 hours (or you can speed the time up by placing it in the refrigerator). The filling will set and thicken as it cools. This pie is delicious served at room temperature or warm, but the filling will be runnier if it is still warm.