4.5 pounds granny smith apples peeled cut into 1/2-inch-thick wedges
0.8 teaspoon ground cinnamon
0.3 teaspoon salt
1 cup sugar
Equipment
frying pan
oven
wire rack
aluminum foil
Directions
Preheat oven to 37
Stir together apples, sugar, flour, ground cinnamon, and salt.
Let stand 15 minutes, gently stirring occasionally.
Roll 1 Cornmeal Crust Dough disk to 1/8-inch thickness (about 11 inches wide) on a well-floured surface. Gently press dough into a 9-inch glass pie plate. Spoon apple mixture into crust, packing tightly and mounding in center; dot with butter cut into pieces.
Roll remaining dough disk to 1/8-inch thickness (about 13 inches wide). Gently place dough over filling; fold edges under, and crimp, sealing to bottom crust.
Place pie on a jelly-roll pan.
Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 375 on an oven rack one-third up from bottom of oven 50 minutes. Cover loosely with aluminum foil, and bake 40 minutes.
Transfer to a wire rack, and cool 1 1/2 to 2 hours before serving.
