Apple Pie

Toss apples and next 4 ingredients in large bowl; let stand until apples soften and shrink a bit, no longer than 10 to 15 minutes. (this step is supposed to keep a gap from forming between the top crust and the apples. Adjust oven rack to low position and heat oven to 400. Roll larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8" thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough that overhangs lip of pan in place. Turn apple mixture, including juices, into shell; scatter butter pieces over apples. Roll smaller dough disk on a lightly floured surface into a 10-inch circle. Lay it over top of pie. Trim top and bottom dough edges to 1/4 inch beyond pan lip. Tuck this rim of dough underneath itself that that folder edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut 4 slits at right angles on dough top to allow steam to escape; sprinkle with remaining sugar. Set pie on a rimmed baking sheet; bake until light brown, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is a rich golden brown and apples can be easily pierced with a knife, about 30 minutes longer. If pie browns before it bakes through, cover top with foil and continue baking. Transfer pie to a wire rack; cool for at least 1 hour before serving. Pie is best when consumed within a few hours of baking, but can be stored at room temperature, covered by an inverted bowl, for a day or two.