Place a large mixing bowl on your work surface. Peel, core, and thinly slice the apples, then transfer them to the bowl. Sprinkle the sugar over the apples and toss with a spoon to evenly coat, releasing some juices. Set aside to macerate briefly.
4 large apples (preferably tart varieties like Granny Smith or Fuji), 1/2 cup sugar
Preheat the oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface with a rolling pin into a circle slightly larger than your pie dish. Carefully transfer the crust into the dish, pressing gently to fit the bottom and sides.
1 pie crust sheet store-bought or homemade pie crust
Pour the apple mixture into the prepared crust, spreading it evenly with a spoon. Dot the filling with small pieces of butter. Drizzle a teaspoon of vanilla extract over the apples, then add a splash of cider or water if desired.
4 large apples (preferably tart varieties like Granny Smith or Fuji), 2 tablespoons butter, 1 teaspoon vanilla extract, 1 tablespoon apple cider or water
Cover the filling with the second pie crust or create a lattice top. Trim excess edges and pinch to seal. Cut small slits in the top crust to allow steam to escape. Optional: Brush the crust with an egg wash for a golden finish.
1 pie crust sheet store-bought or homemade pie crust
Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges and cover loosely with foil if they brown too quickly.
Remove the pie from the oven and let it cool for at least 15 minutes before serving. Observe the soft filling and flaky crust, with juices slightly thickened and bubbling through the slits.
