Mix apples, salt, sugar, flour, ginger, and cinnamon in a large bowl. Place 1 pie crust in the bottom of the pie plate, and fill with the apples. They should heap way over the top of the pie plate. Top with the 2nd pie crust. Trim any crust edges (save the extra pie crust for something else!), and pinch the 2 crusts together with your fingers. Cut slits in the top of the pie to vent.

To cook: 1. if cooking now, preheat the oven to 400F and cook for 40-50 minutes until golden brown and bubbly at the center. 2. if making this in advance, cover and freeze the uncooked pie. Preheat the oven to 400F, uncover the pie, and cook from frozen for 40-60 minutes until golden brown and bubbly at the center. If the crust browns too much before the filling is hot, tent with foil for the final 15 or so minutes of cooking.

Let rest for 10 minutes before slicing and serving. Enjoy!