Preheat oven to 180°C (350°F). Grease a 25 cm (10 inch) pie dish.
Remove the pie dough from the fridge. If the dough is too cold, allow to come to room temperature for 30 minutes.
On a floured surface, roll out one half of the pastry into a thin circle about 5 mm (¼ inch) thick. Transfer the pastry to your pie dish and press it against the base and sides to form a crust.
Trim off the excess pastry and prick the bottom with a fork. Set aside
Layer all the apple pieces (and any excess juices) into the pie crust
On a floured surface, roll out the remaining half of the pastry into a thin circle. Transfer the pastry to your pie dish for the top crust. If you'd like to create a lattice design, cut your pastry into 1.5 cm (~½ inch) strips and layer them on your pie (refer to the video for a visual guide).
Trim the excess pastry on your pie.