adapted from Joy of Cooking, 1997
Peel, core, and slice the apples about ¼-inch thick. Put them in a large bowl and sprinkle with lemon juice.
Preheat oven to 425° F.
Sprinkle the sugar, flour, cinnamon and salt over the apples. Let stand for 15 minutes, stirring several times. Pour into the bottom crust and dot the top with butter. Cover with top crust and crimp the edge. Cut a few steam vents in the top crust with a sharp knife.
Mix together the sugar and cinnamon then sprinkle over the pie.
Put the pie in the oven and bake for 30 minutes. Slip a sheet pan beneath it to catch any drips, lower heat to 350° F and bake for an additional 30–45 minutes or until thick juices have started to bubble up through the vents and the fruit feels just tender when you poke a toothpick or knife through a steam vent to check.
Remove pie from oven and let cool on a rack 3–4 hours, if you can stand the wait. (The filling thickens up completely during this time.)