Prepare the pie crusts by rolling each one out between two pieces of parchment paper as follows. Place a piece of parchment paper on the counter and lightly sprinkle with flour. Put your pie crust dough in the center, and slightly sprinkle the top with flour. Cover with the second piece of parchment paper. Start rolling from the center, rolling in all directions until the dough is flattened. Periodically lift the top piece of parchment and replace it so that it doesn't tear.
Roll each crust into a circle large enough for your pie pan, making the bottom crust larger to cover the sides of the pie pan.
Put the bottom crust in the pie pan and make sure there is no air between the crust and the pan.
Combine ¾ cup sugar with the flour and cinnamon and mix well.
Core, peel, and slice the apples and place in a large bowl.
Sprinkle the apples with the sugar mixture and gently mix to cover all of the fruit.
Place the apples in the bottom pie crust and dot with the butter.
Cover with the second pie crust and seal the edges of the top and bottom crusts.
Slit the top crust in several places with a knife to allow steam to escape.
Beat the egg with 1 tablespoon water to make a wash and use a pastry brush to brush the wash onto the top crust.
Sprinkle top of pie with 1-2 tablespoon sugar.
Bake for approximately 40 minutes, or until the crust is brown and the filling is bubbly.
If the edges of the crust start to brown too soon, cover them with strips of foil until the pie is finished baking.
You can use any fresh fruit in this recipe, just be sure to omit the cinnamon if you are not using apples, peaches, or another fruit that goes well with cinnamon.