Method

• Peel the apples
• Cut into quarters and remove the core
• Cut each quarter in half around the equator and then cut into slices
• sprinkle a pinch of salt and the sugar onto the apples and let them sit to draw out some moisture
• Roll out bottom crust and transfer to pie dish
• Add apples to the pie, keeping the juice in the mixing bowl
• Add filling ingredients, and whisk over heat to reduce and thicken the juice
• Roll out the top crust and decorate the pie as you like
• Brush the filling over the pie crust and pour the rest in
• Refrigerate for at least 30 minutes before baking
• Bake at 425 for 15 minutes then 350 until juices bubble up and apples are tender (~30-60? minutes)