Line an 8-inch tart pan with one of the pie crusts, leaving any excess pastry over-hanging the edge.
Brush the edges of the pie crust with milk and place the other piece of pie crust on top. Seal the edges by pressing them together lightly before trimming any excess over-hang. Brush the surface of the pie with milk. Make three or four small incisions into the center of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect.
Place the pie into the oven and bake for 50 minutes, or until golden-brown. Remove from the oven and leave for a good 30 minutes before unmolding and cutting into generous wedges. Serve the pie warm or at room temperature (See Note 2).
Yield: 4 servings.