Preheat oven to 425°F.
Place diced apples in a microwave-safe bowl. Add a few tablespoons of water and then heat for 2-3 minutes, or until apples just start to soften. Drain very well.
Whisk eggs, corn syrup, 1/4 cup sugar, salt, and melted butter together.
Remove pie shell from refrigerator. Drain apples very well (this is VERY important so your pie is not wet). Toss them with the sugar, cinnamon, and cornstarch, then place them in the bottom of the pie crust and press to compact.
Place pie on a cookie sheet. Cover the edges with a pie crust shield or strips of foil to prevent over-browning.
Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for 30-40 minutes, or until the top is puffed and slightly cracked and the crust is golden brown. Cool completely before attempting to slice.
Store pie in refrigerator or freeze for up to one month.