Prepare 2 (9-inch) pie crust recipe. Place bottom crust into pie plate and freeze as directed. Roll second pie crust and set aside while preparing apple pie filling.
Peel all apples and slice into 1/4-inch slices, being sure to remove any core. Toss apples into a large bowl with lemon juice and coat to prevent apples from turning color. Add brown sugar, granulated sugar, apple pie spice, salt, and cornstarch.
Remove pie plate from freezer and pour apple mixture into the bottom crust. Top with second pie crust and turn bottom crust on top of edges of the top crust. Crimp or press closed. Cut slits into the top of the pie crust, place on top of a rimmed baking sheet to catch any drippings.
Brush top of pie crust with milk and sprinkle with granulated sugar.
Bake 45 - 50 minutes, until top crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing.
Store remaining pie tightly covered in the refrigerator.