Now on to the ingredients for the apple pie recipe filling:

• 2 1/2 pounds baking apples (8 cups – peeled, cored and sliced 1/4 inch thick)
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup, packed brown sugar
• 1/4 cup granulated sugar
• 1/2 to 1 1/2 tsp ground cinnamon
• 1/4 tsp. nutmeg, preferably freshly grated
• 1/4 tsp. salt
• 2 tbsp. unsalted butter
• 1 tbsp. + 1 tsp. cornstarch
• One 9-inch pie pan

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apple mixture to sit at room temperature for a minimum of 30 minutes and a maximum of 3 hours so that the apples will soak in the liquid and soften.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it.

(Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.)

Continuing on with Amy's apple pie recipe, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.

Transfer the apple mixture to the pie shell.

Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit.

Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make five evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge.

Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

Preheat the oven to 425 degrees F. at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash.

After 30 minutes, protect the edges from over-browning by laying a foil ring over the top of the pie crust like the one to the right so that the edges will not over brown or burn.

Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.

This recipe comes from The Pie and Pastry Bible by Rose Levy Beranbaum.