I use the William Sonoma double pie crust posted a couple days ago. This filling also appeared in my apple pie pocket recipe earlier this year.
Double pie crust
6 medium apples (a mix of tart and sweet)
Juice of 1/2 a lemon (2 T)
1/2 c granulated sugar
1.4 c brown sugar
3/4 tsp cinnamon
1/2 tsp salt
2 T flour
1 T butter
1 egg, lightly beaten with 1 tsp. water
Preheat oven to 400 degrees.
Prepare the dough and roll 1/2 into a large disk that just hangs over the rim of the pie pan.
Peel and slice the apples about 1/2 inch thick. Dunk them in water and lemon juice as you chop..this stem hinders oxidation which isn't important when baking a pie, but I always do this whenever I cut apples.
Toss apples with sugars, salt, flour, and cinnamon. Pour into pie and dot with butter.
Roll the other 1/2 of the pie dough and make a lattice or top with a couple of slices for steam to escape. Brush with egg wash.
Bake for 45 minutes until mixture is bubbly and crust is golden brown.