Place oven rack in middle position and preheat to 425°F. Cover a rimmed baking pan that is wider than pie plate with foil and place on a rack below the one in the middle position, to protect oven from overflowing pie juices.
In large bowl, combine sugar, flour, cinnamon, nutmeg, and lemon peel. Add sliced apples and then lemon juice. Stir well to combine.
Prepare pastry. Roll out half of pastry and line 9-inch pie plate. Arrange apple mixture evenly in pastry-lined pie plate.
Roll out remaining pastry for top crust, make vent holes by using a fork or cut out decorative designs. Place top crust over filling. Trim overhanging dough leaving about a half inch all the way around. Use fingers to form a fluted edge. Brush the top crust (not the edge) lightly with some milk.
If freezing, stop here. Wrap tightly and place in freezer.
To prevent the edge from browning too soon, wrap with a 2 - 3 inch strip of aluminum foil. Bake pie for 35 minutes then remove foil protecting the edge. Bake 5 - 15 minutes longer. Juices should be bubbling out of cracks and top crust should be golden. The apples should be tender.
Allow pie to rest about 15 minutes before serving. Best served warm. Can be served with a scoop of vanilla ice cream or whipped cream.