The crust is Pillsbury. I've done homemade pie dough, and no name brand store dough and this is the only one people have been excited about.

Filling

4-5 apples
1/2 - 3/4 cup white sugar (depending on the sweetness you prefer)
3 tbsp flour + a dusting for the bottom crust before filling
3 tbsp soft butter or margarine
1 tsp cinnamon
dusting of nutmeg, allspice, and ginger

Preheat oven to 425F. Peel, core, slice, and toss apples with a teaspoon of lemon juice to prevent oxidation. That all gets mixed together with the other ingredients, mix well by hand. You spread out the bottom pie crust over your pie pan, add the filling, spread out the second pie crust for the top, cinch it together and fold the pressed together edges over.

The pie goes in the oven 15 minutes uncovered and then 30 minutes covered hy foil. We had to do an additional 25 minutes in 3 different splits with different foil configurations cause I used too many apples I think. Any crust looking done needs foil covering it and you expose the bits that need more cook time.

I followed a recipe for my first few apple pies, these last two I winged it. Afaik this is exactly what I did but I've had a few bottles of Thanksgiving wine so.... buyer beware.