Preheat oven to 425º.
Set and roll out refrigerated pie crusts to come to room temperature so they're easier to work with.
Peel, core and slice apples into a large mixing bowl.
In the large bowl combine all filling ingredients and mix well. Set aside.
Roll out 1 crust for the bottom to fit a 9" pie pan. Make sure to have a little dough in excess around the edges in order to seal the top crust.
Spoon the pie filling onto the bottom of the crust.
Roll out second pie crust and put over top of pie filling and tuck the edges in to seal. Flute the edges for a more decorative look using your fingers or a fork to seal.
Cut slits on the top of the pie in order to vent steam while baking. I used an apple dough cutout for mine but a couple of slits will do just fine.
Brush beaten egg over the pie and sprinkle with a dash of sugar.
Cover outter crust edges and the whole pie with aluminium foil for first 30 minutes of baking.
Remove the foil after 30 minutes and continue until apples are tender and the top of pie is golden brown. Cool and enjoy!