apple pie

based on the recipe in The All New All Purpose Joy of Cooking (1997)

6-8 servings

Set aside at room temperature:

two pie crusts (I just buy the pie crust)

Peel, core, and slice about 0.25 inch thick:

3 pounds apples (6-8 medium-large) (I like Gala, Fuji, Jonagold)

Measure 7 cups. I usually skip this and just use 7 big apples.

In wide skillet or pot, heat over high heat until fragrant:

3 tablespoons butter

Add apples and toss.

Reduce heat to medium, cover.

Stir frequently for 5-7 minutes, until apples are softened on the outside but still slightly crunchy.

Stir in:

0.75 cup sugar

0.5 teaspoon ground cinnamon

0.125 (1/8) teaspoon salt

Increase heat to high, cooking apples at rapid boil, until juices thick and syrupy. About 3 minutes.

Spread apples in rimmed baking sheet.

Cool to room temperature.

Preheat oven to 425 degrees F.

Place bottom crust in 9-inch pie pan.

Pour in apple mixture.

Cover with top crust and seal edge.

Cut steam vents if using a closed top crust (vs. lattice).

Bake 40-50 minutes until crust is browned and filling is bubbling.

Cool completely on rack, 3-4 hours.

To serve warm, place in 350 degree F oven for about 15 minutes.

Can be kept at room temperature for 2-3 days.