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1
Place the apples in a medium bowl.
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2
Add the lemon juice and toss with a spatula until the apples are well coated.
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3
Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine.
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4
Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated.
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5
Set aside to macerate for at least 25 minutes.
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6
Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches.
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7
Let the apples drain for 25 minutes.
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8
Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop.
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9
Bring the apple juice to a boil over medium-high heat, stirring constantly.
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10
Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes.
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11
Remove from the heat and set aside to cool.
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12
Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
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13
Sprinkle Crust Dust (see Notes) into the empty pie shell.
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14
Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl.
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15
Make a well in the middle of the apples and pour in the thickened apple juice.
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16
Gently smooth the pie filling with a spatula and dot with the butter.
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17
Finish the pie according to the double-crust instructions, then freeze for at least 20 minutes.
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18
Preheat the oven to 400F (200C).
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19
Brush the top of pie with Pie Wash (see Notes) and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents.
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20
Cool for at least 2 hours before slicing.
