Apple pie should be all about tangy caramelized apples. Rolling out the dough is the hardest part to learn but it is so much more rewarding than the store bought variety. Keep the rolling surface floured and have a long, thin, metal spatula on hand to slide under the dough to keep it from sticking. Sometimes I decorate the pie with seasonal shapes cut from the extra dough. The apples produce a lot of juice and can make the pie soggy. One way to avoid that from happening is to allow the cut apples and sugar mixture to sit for 30 minutes before adding the apples to the pie with only some of the juice; another method is to sprinkle plain breadcrumbs onto the bottom crust before adding the apples that have just been sliced. A perfectly cooked pie bubbles up along the crust as it finishes and the caramelized juice soaks back into the crust as it cools. Yum.