Preheat the oven to 400°F (200°C).

Peel and core the apples, and then cut them into ¼-inch (6mm) thick slices.

Place the apple slices in a bowl and toss with the sugar. Set aside.

On a floured surface, roll out one pie crust ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it.

Pour the apple filling into the crust.

Roll out the second pie crust a bit larger than the bottom crust and cut out decorative vent holes with a knife or small cookie cutter. Set aside the cutouts.

Brush the edges of the bottom crust with egg wash before draping the top crust over the apples.

Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers or a fork to seal. If you wish, decorate the edges of the pie with the cutouts, using egg wash to help the pastry adhere.

Brush the pastry with the egg wash and bake for about 35-45 minutes, or until the crust is golden and the apples are tender. (if the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time.

Let cool down for 30 minutes before serving with ice cream. Store leftovers, loosely covered, at room temperature for up to 2 days.