Start by peeling and slicing 4 to 4 1/2 pounds of Golden Delicious, Braeburn, or other baking apples into

pieces about 1/4 inch thick. Place them in a bowl, then pour 3 quarts of boiling water or cider over them.
This will activate an enzyme in the apples that helps them retain their shape and texture as they bake.

Cover the apples with plastic wrap and set them aside for 10 minutes to allow those enzymes to get to
work.

Transfer the apples to a colander and let them drain, tossing occasionally, until they are completely dry,
about 10 minutes

Transfer the apples to a large bowl and add 10 tablespoons of sugar, 1/4 teaspoon of cinnamon (or more if
you really like cinnamon—I like to keep my spicing light), 1/4 teaspoon of salt, and 2 tablespoons of
cornstarch.

Toss the apples to combine, making sure that the sugar and cornstarch evenly coat them. Using 2
tablespoons of cornstarch yields a very loose and juicy pie. If you prefer your pie with a thicker filling, add
up to 2 tablespoons more starch.

transfer it to a pie plate, then fill it with the apple mixture, mounding up the apples in the center. Discard
any excess juices in the bottom of the bowl.

Pile the apple slices on top of each other to completely fill the pie plate

Unroll the second disk of pie dough over the apples, allowing it to overlap the edges of the pie plate by an
inch on all sides

Use a pair of kitchen shears to trim both the bottom and top pie crusts so that they overlap the pie plate by
1/2 inch on all sides.

Fold the top and bottom crusts together and tuck them underneath themselves to sit even with the edge of
the pie plate all the way around.

Use the thumb and forefinger of one hand and the forefinger of the other to flute the edges of the pie all the
way around.

Use the tip of a knife to cut five vent holes into the top of the pie crust.

Lightly beat an egg white and brush the top of the pie with it. This will give the pie a shiny crust that
browns more evenly as it bakes.

Sprinkle the pie with a tablespoon of sugar to add texture to the finished crust.

Refrigerate the pie while you preheat the oven to 425°F, with a heavy rimmed baking sheet placed on the
lower middle rack. Once the baking sheet has preheated, place the pie on top of it. Bake until light golden
brown, about 20 minutes, then reduce the heat to 375°F and continue baking until deep golden brown,
about 25 minutes longer. Remove the pie from the oven and let it rest until completely cooled so that the
juices thicken, at least 2 hours. Slice and serve.