Center one of the softened pie crusts in an ungreased, nine-inch glass pie pan. Press it up against the bottom and sides of the pie pan.
Toss all the remaining ingredients in a big bowl until the apple slices have a uniform coating of cinnamon. Dump the apple mixture into the pie pan and scatter them evenly.
Place the second crust atop the first. Wrap the top crust around the edge of the bottom crust. (Since the bottom crust has more area to fill, the top crust will overlap it.) Press the edges of both crusts together, first with your fingers, then with a fork.
Punch five to ten holes randomly spaced in the top crust. Use your creativity as to shape.
Bake the pie in the center of the 425-degree oven. After 20 minutes, wrap two-inch-wide strips of aluminum foil around the edges of the pie. This will slow the baking of the edge, which will prevent it from getting too dry and dark.
Check the pie after about 35 minutes. I like my apple pie to have apples that are still a little firm. Completely soft apples get overly sweet and gooey. The range of time will vary from 35 to 45 minutes, but every oven is different.
When the pie is done to your liking, remove the pan from the oven and place on a cooling rack. Let it cool and firm up for two hours or longer before serving.