2) Roll out half the pastry dough and drape it over a 23- or 25-cm pie dish to extend about 2cm over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
3) Fill the pie with the apple mixture. Brush the edge of the bottom pastry lining with the egg wash so the pastry top will stick. Roll out the remaining pastry and use to top the pie.
4) Trim the pastry to about 4cm over the rim. Tuck the edge of the top sheet under the edge of the bottom sheet and crimp the two together with your fingers or a fork. Brush the entire top with the egg wash, sprinkle with 1 tsp sugar, and cut 4 or 5 slits.
5) Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the top is browned and the juices begin to bubble out. Serve warm.