If you have a worthy pie do in the freezer this one comes together so quickly! If you don’t keep pie doughs in the freezer here’s whatcha do:
How to Make Foolproof Flaky Pie Crust - Completely Delicious (I don’t get anything for this recommendation; I just think it’s the best pie crust I’ve ever come across.)
Once you’ve thawed and rolled out your crust it’s a nobrainer, but I’ll spell it out: smear a little jelly, jam, or, in this case, a larger amount of applesauce (from last year’s Liberties in this case) on the center portion of the crust, leaving a couple of inches to fold over. Thin slice the apples (store-bought Macs this time because I ddin’t get any Libs to speak of) and after they’re generously arranged sprinkle on some brown sugar, some cinnamon, a little vanilla, a grating of lemon zest (don’t hold back- the apples are intense enough to hold up to the sugar and all) and a few pats of butter, a dribble of cream or half/half.I put some pecans in too, but you can do what you want. (Raisins? Sure, but not too many.) Pull the edges towards the center, and pop into a fairly hot oven. If you want more color on the edges you can wash the folded-over dough with beaten egg or cream, or you can sprinkle with sugar or both.
I added pecans after the pictures- I had forgotten them at first.