Wondering what to do with all those delicious-looking, crunchy apples that have suddenly appeared at your grocery store and farmer's market? We've got you covered. This recipe is easy enough to make on a regular fall day, but the result is impressive enough to serve as part of your Thanksgiving feast.

Ingredients

• 8 Braeburn apples, peeled and cut into 3/8-inch slices
• ¼ teaspoon salt
• ½ cup sugar
• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon
• 1 recipe double-crust pie dough
• 2 tablespoons unsalted butter

Instructions

1.
Place oven rack on lowest rung in oven. Preheat your oven to 375 degrees.
2.
Prepare the double-crust pie dough. Roll it out and line your pie plate with the dough, reserving some for the top of the pie.
3.
In a large bowl mix sugar, flour, cinnamon, and salt to combine. Add apples and toss to mix.
4.
Transfer apple mixture to pie plate lined with uncooked pie dough.
5.
Dot the top of the fruit mixture with butter.
6.
Then, cover the top of the pie with the reserved pie crust dough. Seal edges and cut vents in top crust.
7.
Place the pie plate on a jelly roll pan.
8.
Bake on lowest shelf in oven for 55 - 65 minutes, or until golden brown, the liquid in filling is bubbling and fruit falls off knife when pierced. Remove to rack to cool at least 2 hours.