Video instructions:

Prepare traditional, shortening-free, or vegan pie dough, enough for two pie crusts that will make up the bottom and top of the pie.
Line a 9-inch pie pan with:
  A pie dough
Pare, core and thinly slice. Sprinkle 1/2 lemon juice:
  5 to 6 cups apples
If you are using dry apples, allow 1 pound apples to 1 quart water and cook 35 to 45 minutes before proceeding. Combine and sift over the apples:
  1/2 to 2/3 cup white or brown sugar
1/8 teaspoon salt
1 to 1 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Only very tart apples require the larger amount of sugar. Only very juicy apples require the larger amount of cornstarch. Stir the apples gently until they are well coated. Place them in layers in the pie shell. Dot with:
  1 1/2 tablespoons butter
Should the apples be very dry, add:
  2 tablespoons water or cream
Preheat oven to 450°F Cover the pie with a pricked upper crust.
 
Shape the edge. Roll out the remaing dough and cut out 5 leaves and 4 small balls. Decorate the top with these cut-out.
 
Bake in a 450°F oven 10 minutes. Reduce the heat to 350°. Bake until done, 35 to 45 minutes or until golden brown. For a delicious touch, sprinkle the top crust lightly with sugar and cinnamon as you put the pie into the oven. Some cooks brush it first with milk. Others prefer to finish the pie off, after baking with:
  1 cup shredded cheese
If adding cheese, Place the briefly under a broiler to melt the cheese.