Ginger Dandy Apple Pie

Place oven rack in lowest position. Heat to 375°F. Have ready a 9-in. deep-dish pie plate, 1-in.-long teardrop-shaped cookie cutter (or other 1-in. cookie cutter) and a foil-lined rimmed baking sheet.

Fit 1 crust into pie plate. Unroll or unfold remaining crust on work surface. Using cookie cutter, cut about 10 teardrops from crust. Reserve teardrops.

Mix sugar, cornstarch, raisins, ginger and lime peel in a large bowl.

Peel, halve, core and cut apples in 1/4-in.-thick wedges. Add apples and lime juice to bowl; toss gently to mix and coat. Spread in pie plate, tucking in apples to fit. Scrape any juices in bowl over apples; dot with butter. Top with crust with cutouts. Gently press edges together, turn under and flute, if desired. Brush crust with milk. Decoratively place dough teardrops on crust; brush with milk. Sprinkle pie with sugar.

Bake 1 1/4 hours or until apples are tender when pierced through a teardrop opening, juices bubble and crust is golden brown. (If top browns too quickly, drape loosely with foil.) Remove to a wire rack to cool. Serve slightly warm or at room temperature.

Planning Tip: This pie is best the day it’s baked, but it can be refrigerated, covered, up to 3 days. Bring to room temperature to serve.