I made an apple pie several years ago that called for sauteeing the apples (maybe with butter, sugar and flavoring?) before filling the crust. It was nice because the volume of the filling doesn't change during baking so there isn't a big gap between the filling and the top crust after it's done. Also, I HATE crunchy apples in pie so that was totally avoided. I'm pretty sure I got the recipe online but I can't seem to find anything like that now, and apparently didn't save the printout at the time. Does anyone have a recipe like that? I'm sure I could just pick a recipe but cook the apples first, but since I only make apple pie once a year I'd rather use a tried & true recipe.
I just got some apples from our CSA that came from a 100-year-old tree and I can't wait to try them out.