Follow the directions for the Perfect Pie Dough and make the single crust just up until it is laid into the pan. Do not crimp the edge. Refrigerate, with remaining dough until ready to use.

Preheat oven to 425 degrees.

Peel apples and place in a large bowl, sprinkle with a little lemon juice to prevent browning if you have some. Otherwise, WORK FASTER :-)!

In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples and toss.

Turn into pastry-lined pie plate, mounding high in center; dot with margarine.

Roll out remaining pastry into an 11-inch circle. Gently, GENTLY fold into fourths. Make arrow slits through the folds with a paring knife by GENTLY slicing through the layers.

Place top crust onto the pie.

Unfold the crust and center over the pie. Feel the edge. If if seems like it will be too thick when rolled, trim a little bit off.

Fold edge of top crust under bottom crust; press together with fingertips.

Crimp decoratively by pressing the forefinger of the right hand between the forefinger and thumb of the left hand.

Brush the top of the pie with egg wash.Bake for 20 minutes and then reduce heat to 375′. Continue to bake until apples are tender when pierced with a paring knife and the pie is light golden brown. If the pie is browning too quickly, cover loosely with foil and bake until done.

Cool on wire rack. Tastes great warm!