Apple Pie by Rose Beranbaum

By CorbettCook

The secret of this pie's pure apple flavor and juicy texture is boiling down and concentrating the apples' juices. it's well worth the effort because it gives a slightly caramel flavor to the apples and best of all, makes it possible to use a bare minimum of starch thickener.
TIP: Some favorite pie apples are NOrthern Spy, Macoun, Stayman-Winesap, Cortland, and Jonathan. In the winter, use Granny Smith or Golden Delicious apples.

Ingredients

• Double Pie Crust
• 2.5 lbs. baking apples (about 6 medium) peeled, cored, and sliced 1/4" thick (abouto 8 c.)

Preparation

Step 1

Set the oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices from the pie. Preheat the oven to 425 at least 20 minutes before baking time.
Macerate the apples: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt, and toss to mix. Allow them to macerate for 30 minutes to 3 hours at room temperature.