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1
Preheat the oven to 400F.
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2
In a large bowl, stir together the granulated sugar, cornstarch, cinnamon, and salt.
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3
Add the apples and toss to coat.
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4
In a large saute pan, cook the apple mixture over medium heat, stirring frequently, for 5 to 8 minutes, or until the apples have released their juices and the juices have begun to thicken.
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5
While the apples are cooking, roll out each crust separately between 2 sheets of parchment paper until it is large enough to leave a 1-inch overhang on the pie plate.
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6
Remove the parchment paper from one crust and press the crust into the pie plate.
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7
Pour the cooked apple mixture into the prepared pie plate.
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8
Remove the parchment paper from the second crust and drape the crust over the pie.
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9
Crimp the edges of the pie crusts together, then cut several vents in the top crust.
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10
Mist the top crust with just a tiny amount of water and sprinkle the top with the superfine sugar.
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11
Bake the pie for 40 minutes, or until the crust is golden and the apple mixture is bubbly; if the edges of the pie begin to brown too quickly, cover them with foil for the remainder of the baking time.
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12
Let the pie cool completely in the pan on a cooling rack before cutting it.
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13
Store the pie, covered and refrigerated, for up to 3 days.
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14
This pie also freezes very well after it has been baked and completely cooled.
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15
Just wrap it tightly with plastic wrap, then freeze for up to 3 months.
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16
Easily defrost this pie by removing it from the freezer and letting it sit at room temperature for 3 hours.
