Here's the recipe for my From-Scratch Apple Pie in process. Step 3:
Cut the dough into two pieces. One piece should be 2/3 of the whole (for the bottom crust), and the second piece should be 1/3 of the whole (for the top crust). Roll out the dough for the bottom crust.
Roll out the dough until it's about 1/16-1/8" thick. Fold the dough into quarters. Place the "point" of the dough in the center of the pie plate.
Unfold the dough, add the apples, and then dot the top with a few small cubes of butter.
Roll out the dough for the top crust, fold into quarters, place the "point" of the dough in the center of the apples, and then unfold the dough.
Pinch together the top and bottom layers of dough. Poke a few holes in the top to vent steam. To make the glaze, add 1 tablespoon butter, 1 tablespoon water, and 2 tablespoons sugar to a small bowl. Microwave for 30 seconds, or until the butter melts.
Glaze the pie. Bake at 450° for 15 minutes, then lower the temperature to 325° and bake for 35-40 minutes, or until you can see juice bubbling out of the vents and the crust is golden brown.
Previous step: The Filling.