Apple Pie

Directions

• Peel, core, and slice the apples about 1/3 inch thick. There should be about 7 1/4 cups of apple slices.
• Toss the sliced apples with the sugar, flour, cinnamon, salt, and lemon juice. Set aside to rest for 15 minutes.
• While the apples are resting, preheat the oven to 425 degrees F.
• Line an 8″ glass pie pan with one pie crust. Arrange the apples and juices in the pan, making sure to fill in the edges of the pie crust. Pour any juice over the apples in the crust–this has the dissolved flour that is important as a thickener.
• Top the pie with a second crust and crimp the edges to seal. I dip my finger in cold water and run it on the edge before placing the top crust to help it seal better.
• Sprinkle the top with sugar or with cinnamon/sugar mixture. Cut at least five steam holes in the top.
• Place the pie pan on a rimmed baking sheet and place it in the bottom third of the oven. Bake for 30 minutes.
• Turn the heat down to 350 degrees F and bake for 30-45 more minutes, until the bottom is browning (you should be able to see this through the bottom of the glass pie pan) and the juices are bubbling and syrupy.
• Allow to cool completely before cutting. This pie is best if it is made the day before serving.