Heat your oven to 400 degrees.
Roll each crust into a flat round circle.
[I find that rolling the dough between two pieces of gently floured waxed paper works most effectively.]
Place one crust in the pie plate, leaving the edges of the disc hanging about 1 inch over the edges.
[Optional] Place a ceramic pie vent (bird) in the center of the pie.
Fill the pie with the apple mixture as high as you like. [Just don't cover the top of your pie vent]
Scatter the cubes of butter over the top of the apple mixture.
[Optional] Slice an "x" or a small circle in the center of the top crust if you are using a pie vent.
Place the crust over the top of your pile of apples [accomodating the tip of your pie vent if you are using one].
Pinch the edges of the crust together, trim them, and crimp them to your taste [i.e. fork, fingers freestyle].
[Optional] Brush the crust with a beaten egg yolk.
[Optional] Cover the edges of the pie with a metal pie rim or with tin foil if you so choose.
Bake for 30 minutes.
Reduce heat to 350 F.
Bake for an additional 20-40 minutes, until the apples look baked/you can slice through them fairly easily.
It's pie, people. Eat it as soon as you can bite into it without burning your tongue. And then eat the rest for breakfast.