1. If you haven't already, prepare the pastry and refrigerate. Prepare it twice if you're making a double crust pie.
2. On a sheet of lightly floured wax paper, roll the dough into a 13” - 13 1/2” circle with a floured rolling pin. Invert the pastry over a 9” deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, letting the edge of the pastry hang over the pan. (NOTE: If you're making a crumb-topped pie and don't need a top crust, trim the overhang to an even 3/4” and shape it into an upstanding rim.) In either case, refrigerate the shell until needed.
3. Make the filling: Preheat the oven to 400°. Combine the apples and 1/3 cup of the sugar in a large mixing bowl. Stir well, to mix. Set aside for 5 minutes to 10 minutes, to juice. Stir in the lemon juice, lemon zest, and cinnamon. Mix the remaining 1 tablespoon sugar with the cornstarch. Add to the fruit and mix well. Set aside.
4. To make a double crust pie, roll the other pastry into a 12” circle on a sheet of lightly floured wax paper. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands.
5. Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Using a butter knife, trim the pastry flush with the edge of the pan. Use a large fork to crimp the edge and make several steam vents in the top. Lightly brush the top pastry with milk or cream.
6. Place the pie in the center of the oven and bake for 25 minutes. Reduce the heat to 375° and bake another 25 to 30 minutes, until the top is golden brown and you (most likely) see juices bubbling up through the vents. Cool on a rack for at least 1 hour before serving. Makes 8 to 10 servings.