Prepare two basic pie doughs, or cheat like I do, and buy some Pillsbury Already Pie Crust.
Butter pie dish and line with one pie dough. Preheat oven to 425 degrees.
Peel, core and slice 2 1/2 pounds (about 5 or 6 large) apples.
Combine in a bowl with:
3/4 cup sugar
3 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
Pour filling into pie crust. Squeeze about a tablespoon of fresh lemon juice over the apple mixture, then dot it with butter - about 2 tablespoons - cut into small pieces.
Take the second pie crust and cut it into strips. then weave the strips over and under each other like a basket on top of the pie. Once you are done, crimp the crust around the edges, trimming any pieces that are too long. I press the sides with the tines of a fork to give it a little decoration.
Bake for 30 minutes, then slip a baking sheet under the pie and turn the temperature down to 350 degrees. Bake for an additional 30-40 minutes. Note - I had to cover the pie loosely with aluminum foil after half an hour, because it was browning too quickly.
It goes without saying that this should be served warm, with vanilla ice cream on top.