1 frozen deep dish pie crust
1 refrigerated roll-out pie dough
½ cup sugar (1/3 to 2/3)
¼ cup all purpose flour
½ tsp cinnamon
dash salt
8 cups tart apples
1Tbsp butter
1 egg (beaten)
2 or 3 Tbsp cinnamon/sugar mixture

Thaw crusts.
Slice apples.
Mix sugar, flour, cinnamon & salt in large bowl.
Stir in apples.
Fill pie crust with apple mixture.
Dot with butter.
Cover top with roll-out pie crust.
Crimp and trim edges.
Cut slits for venting.
Brush crust with egg, then sprinkle with cinnamon/sugar mix.
Cover edge of piecrust with foil or pie crust shield to prevent overbrowning. Spraying back side of shield with cooking oil will help prevent sticking.

Bake at 425º for 40-50 minutes or until crust is brown & juice bubbles through slits. Remove foil during last 15 minutes.