Assuming store-bought pie dough — rolled thin both for top and bottom…

Filling – actual recipe with (My notes in brackets):

6 lg Granny Smith apples (I always go for more as I like to overstuff pie especially if using deep dish pie plate, say 8-9 depending on size)

Peeled and thinly sliced (6 apples = 4 cups, I would say more like 5-6 cups, again depending on dish)

1 cup white sugar (now my way is use less white and add light brown sugar so total = cup, 2/3rd white with 1/3rd brown)

1 tsp cinnamon (again my way is more based on apple amount – 2-3 tsp total)

1/4th cup cornstarch

1/4th butter, chilled and cu into small pieces

Egg wash

1 egg beaten

1 Tbsp white sugar

1. Preheat over to 400.
2. Combine sugar, cinnamon, and cornstarch with wire whisk in small bowl, add sugar mix to apples and toss with wooden spoon until dry ingredients coat apples.
3. Prepare pie dough for bottom, trimming off excess dough leaving 3/4th inch handing over edge plate.
4. Spoon in apples, then sprinkle butter pieces on top.
5. Prepare top pie dough, overlapping, tuck top excess under bottom excess, then pinch back onto rim of dish.
6. Cut several slits, then brush with egg wash and sprinkle with 1 Tbsp of sugar (I do 4 towards outside with 4 inside – making a pattern – slits no bigger than knife tip inserted)
7. Place on center rack of oven, bake 20 minutes, then reduce temp to 350 and back another 30-40 minutes, depending on dish and size you slices apples!) (You can wrap edges with foil if they start to brown too much).
8. Pie is done when crust is deep golden brown and filling is bubbling through steam slits.
9. Remove and cool on rack