Prepare your favorite double crust pastry. Place one pastry in bottom of deep dish pie plate with about 3/4" overhang on edge of pie plate.
In a large mixing bowl place 6 - 7 large peeled, cored, and thinly sliced apples. (Cortland apples are my favorite).
In a small mixing bowl combine 1 cup sugar, 1 T. cinnamon, 1/2 t. salt, and 1 heaping T. cornstarch. Once combined, empty into the large mixing bowl of sliced apples and stir to evenly coat. Add 1 t. melted butter, and 1 T. honey and continue stirring. Once thoroughly combined emptying into prepared pastry in deep dish pie plate. Pack apples in bottom taking care to finish with apples mounded high in the center. Place top pastry on evenly and pinch edges together to seal. Brush 1 T. melted butter over top of pastry. Polk top with a fork several time for venting. Place pie dish on cookie sheet and place in a preheated 375 degree oven and bake for 55 minutes to 1 hour. After baking let rest on counter top for at least 2 hours before serving. Refrigerate leftovers.
Note: I love using granulated maple sugar so if you have access to this you can substitute it for the sugar. I have tried using Splenda in place of the sugar and it just is not the same. If you do use Splenda then you will have to use 2 T. cornstarch to avoid a runny pie.