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1
Make the filling at least 4 or up to 12 hours before assembling the pie.
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2
Put the apples in a large mixing bowl.
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3
In a small bowl, combine the sugar, flour, and cinnamon; stir this mixture into the apples.
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4
Stir in the lemon juice and salt; toss well.
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5
Cover the bowl with saran wrap and refrigerate, stirring every hour or so, when you think of it.
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6
Remove the filling from the refrigerator about 1 hour before you plan to use it.
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7
Turn the filling into the chilled 9-inch pie shell and smooth the top with your hands.
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8
Dampen the edge of the pie shell with a wet fingertip or pastry brush.
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9
Invert the top pastry over the filling, center, and peel off the paper.
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10
Press the top and bottom pastries together along the dampened edge.
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11
Trim the pastry and crimp/flute as desired.
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12
Poke several steam vents in the top of the pie with a fork or paring knife.
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13
Put a couple of the vents near the edge of the crust so you can check the juices there later.
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14
Place the pie on the center rack in the oven; bake at 400 for 25 minutes.
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15
Lower the temperature to 375 and rotate the pie 180.
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16
Continue to bake about 25-30 minutes or until the top of the pie is golden and the juices visible at the steam vents bubble thickly.
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17
Transfer pie to a wire rack.
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18
While the pie is hot, dust with powdered sugar.
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19
Let cool at least 1 hour before serving.
