Filling:

Core and peel your 3lb of apples. Keep them in lemon water to prevent them from turning brown.

Melt 1 tablespoon butter in a pot over low heat, and then add your sliced apples, cinnamon, nutmeg, and sugar.

Cook the filling for about ten minutes covered with a lid, making sure to stir occasionally, to prevent scorching on the bottom. The apples should release liquid, and slowly cook down, and break up as you stir the filling. I like to keep my filling slightly chunky, but you can cook the apples until they turn into a puree.

Add your apple juice, honey and a pinch of salt. Cook for another 10 minutes or until the desired consistency is reached. The filling should not be runny, and just slightly thick and chunky.

Cool the filling in the fridge before using in a pie shell.

Baking the pie:

Fill a 9" pie shell up to within half an inch of the top edge with the cooled pie filling.

Cover the filling with either a pie top, or create a lattice top. Then crimp the edges so they hold together.

Brush the top of the pie with eggwash ( 1 egg mixed with water) for a golden brown crust

Bake in a preheated oven at 400F for forty minutes to an hour.

Cool the pie on a wire rack to prevent the dough from getting soggy.