New Apple Pie

So here's a new (to me) method for apple pie that uses a baking stone for a heat foundation under the pie dish. Came out okay; figured I'd save it here.

Ingredients

8 apples
1/4 cup lemon or lime juice

3 Tablespoons potato or corn starch
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

2 crusts for a 10" pie
butter or baking stick
milk

Instructions

Put a baking stone on the bottom rack of the oven and preheat oven to 425F. 

Peel the apples and cut them into thin half-slices. Add the citrus juice and stir to coat; set aside

In a separate bowl, combine the four dry ingredients.

Spread one unbaked crust in the bottom of a deep-dish pie pan or glass dish. Fill this with one half of the apple slices, then dot with small pieces of butter, equal to about a tablespoon's worth. Sprinkle half of the dry mix over the apples and butter pieces. Repeat with the remaining apples, an equal amount of butter, and the remaining dry mixture.

Cover the filled pie with the second crust, taking care to crimp around the edges of the crust to seal the pie. Paint the top crust with some milk (liberally) and sprinkle additional sugar and cinnamon on top if desired. Cut 3 to 6 small slits in the top crust to help the pie vent.

Place the pie in the oven directly on the baking stone. Immediately reduce the heat to 350F. Bake for 30 minutes, then check the crust edges - if they are browning too quickly, add a rim of tin foil to prevent them from burning. Bake an additional 30 minutes or until pie is done. Pie tastes best hot; reheating is recommended.