Preheat your oven to 400F/200C. Take 1 out of the 3 chilled pastry disks out of the fridge. The bottom crust needs more pastry than the top. To make the bottom crust roll out ⅔ of the pastry on a floured surface into a circle big enough to fit into a 9 inch pie plate.
Drape it on a rolling pin and carefully transfer the pie crust into a 9 inch pie plate. Make sure your pie crust hangs over the edges a little bit, which will help to bring the bottom and the top crust together. Fill your pie crust with the apple mixture.
To prepare the top crust roll out the remaining pastry on a floured surface and cut out little shapes with a pastry/cookie cutter. (I used an apple cookie cutter but you can you use anything you love, that fits the autumnal theme, or just little rounds will do.)
Brush the pastry, that covers the rim of your pie plate, with an egg wash. Start placing the little pastry cutouts on the outer row making sure they are connected to the edges of the bottom crust, overlapping them slightly and brushing each circle with an egg wash. This will ensure that individual cutout “apples” stick to each other. It will also give your pie an attractive shiny and golden finish. It’s okay to leave little space betweens the pastry “apples” as it will act as slits and will allow the pie to ventilate while baking. Once you finished the first row, continue the same way until the whole pie is covered.
Put the pie in the oven on the lower rack and place a large baking sheet/pan to catch the drips from the pie to eliminate a lot of mess in the oven. Bake for 20 minutes, then reduce the temperature to 375F/190C and bake for 40-50 minutes until the crust is golden and the apples are soft.