4cupsapples (5 or six apples)peeled, cored, and sliced
juice of ½ lemon
½cup (125 g)raw sugar(turbinado)
1teaspoon (2.64 g)ground cinnamon
Preheat oven to 425° F (218° C).
Toss apple slices with lemon juice as you slice them. Then toss them together with sugar and cinnamon. Let that sit while you roll out the pastry for the crust.
Roll out a bottom pie crust and line the bottom and sides of a 9-inch (23cm) pie plate with it. Scoop in the apple mixture, and top it with second crust. Pinch it around the edges, and poke a few slits in the top crust to allow steam to escape.
Bake it at 425° F (218° C) for 10 minutes. Reduce the heat to 350° F (177° C). Continue to bake for 30 minutes, or until apples are tender when poked with a knife through a slit.
Letting the sliced apples sit with sugar and lemon juice gives the sugar time to dissolve nicely.
Starting the pie out in a hot oven helps the crust to be crisp and flaky. Turning the heat down keeps it from burning while the filling cooks.