03When you're ready to assemble and bake the pie, heat the oven to 425 (220) degrees. Take the pie dough out of the refrigerator to soften slightly while you prepare the apples. If it takes more than 15 minutes to deal with the apples, then put the dough back in the fridge until you're ready to fill the pie.
04Peel the apples if you like. Core and slice into ½-inch thick wedges. Put the slices in a bowl and toss with the flour. Mix the white and brown sugars, salt and cinnamon in a small bowl.
05Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured piece of wax or parchment paper. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish. Sprinkle lightly with more flour if you notice the dough starting to stick.
06Fold the dough in half gently and place in a 9-inch pie dish, pressing into the bottom of the dish. Be sure you have an overhang of about an inch all around. Trim off any excess.
07Put a layer of apples on top of the dough in a concentric circle, starting at the outer edge. Sprinkle with cinnamon sugar. Repeat the layering and sugaring 2 or 3 more times, until the apples are generously heaped to the top of the dish.
08Take the second piece of dough and repeat the rolling. Put the dough on top of the apples; pull the edge of the top dough over the bottom and pinch together all around the pie. Use a sharp knife to make 4 vents in the center of the pie.
09Put the pie in the oven and turn the oven down to 400 degrees. Bake the pie 50-55 minutes, until the crust is deep golden and the juices are bubbling.
10Cool the pie before slicing to allow the juices to settle. Yum.