Preheat oven to 425°F.
Line a 9-in. pie plate with bottom crust; trim crust even with edge. Set aside while you prepare the filling.
Roll out the second pie crust and place on top of the apple mixture.
Press the edges of both pie crust together to seal and crimp the edges. Cut slits in several places in top crust.
Bake for 40 minutes or until the apples are tender and the crust is golden brown. You can cover the edge of the crust with 2- to 3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack before serving.