Combine apples with sugars, lemon juice, spices, flour, and salt in a large bowl. Toss so every piece gets coated. Let the mixture stand for 10 minutes. The apples start to soften and release juice. For a thicker filling, pour apples and juice into a large pan and simmer gently for 5 minutes, stirring often. This step reduces extra liquid and helps soften apples evenly.

Lemon juice does two jobs—prevents browning and brightens the flavor. If your apples are very tart, reduce the lemon to 1 tablespoon and sugar by 2 tablespoons. If using canned apples, rinse and drain well before mixing with half the listed sugar.

A flaky crust and tall filling set a classic apple pie apart. Prepare your pie crust ahead from scratch. See How to Make Pie Crust: The Complete Guide for step-by-step recipe & help.

1. 1. Roll the bottom crust into a 9-inch pie pan.
   2. Pour in the apple filling and spread evenly. Dot with cold butter.
   3. Roll out the top crust. Place over the apples. Trim, fold, and crimp the edges together.
   4. Cut 3-5 small vents for steam to escape

1.  

• Preheat oven to 425°F.  (Note: High heat sets the crust, while a lower temperature finishes baking.)
• Set the pie on a lower rack. Place a rimmed tray on the rack below or a pie shield over the edge to prevent burning.
• Add a small metal pan of hot water to the bottom rack for the first 10 minutes. Steam helps keep the crust from cracking.
• Bake at 425°F for 20 minutes.
• Lower temperature to 375°F; bake 35 to 40 minutes longer.
• If the top crust browns too fast, cover it with foil.

The pie is ready when:

• • The crust is deep golden brown (not pale).

• • You see thick bubbles of syrup coming through the vents.

• • An instant-read thermometer pushed into the middle reads 200°F.

• • The juices thicken as the pie cools.

Allow the pie to cool for at least two hours. This makes it easier to slice cleanly without the filling running.