I have no idea why people are so intimidated by making a pie from scratch. Especially apple pie. Personally, I think it is the easiest pie on the planet to make.
Quarter your peeled apples and slice about 1/4″ thick.
I like to add 3 tablespoons of butter, 1 teaspoon of cinnamon, 1/4 cup of sugar and about 1/3 cup of flour to my apples.
In a bowl, toss the apples and ingredients together and set aside.
Because you are a total rock star, you will have made your pie crust dough ahead of time. Simply roll it out to about a 1/4″ thickness and use a fancy leaf cutter and cut out about 50-75 leaves.
Gently brush your pie crust leaves with an egg wash (combine 1 egg & 1 tablespoon of water).
Pull out the newspaper picture you spied in last Sundays newspaper and take a long hard look at the design before you attempt to place your leaves over your apple filling (which by now you have placed in a 9″ pie pan & crust).
Form a circle of leaves around the center of the pie making sure to leave a 2-inch opening. Next, slowly work your way around the outside edges of the pie plate and then move towards the center of the circle making sure that with every leaf placement you are not leaving a gaping hole.
Continue until your whole pie (except the center 2-inches) is covered in leaves. Sprinkle with cinnamon sugar.
Bake at 375 degrees for about 45 minutes or until the juices are bubbling. Depending on your oven you may need to cover the pie with foil at some point to prevent burning your crust.
Cool for about 30 minutes and then slice in to generous portions and serve the pie warm with a generous scoop of homemade vanilla ice cream.