• *Follow instructions in the pie crust box to unroll the dough and keep it cold.
• Pre-heat oven to 425 degrees F (approx 218 degrees C).

Prepare the filling

• In the small bowl mix brown sugar, corn starch, flour and cinnamon. Set aside.
• Peel apples and slice them thinly. In a large bowl toss apples with lemon juice and ginger. Add sugar-flour mixture and mix until apples are coated. Be careful not to sample the slices because you won't be able to stop eating them!

Assemble the Pie

• Cover a 9-inch round baking dish with one pastry sheet, Lay the apples in an even mound in the bottom crust and scatter the pieces of butter on top, they'll melt into the fruit, making the apple pie filling extra rich and glossy.
• Gently lay the second pie crust over the apples, and trim any big overhang, leaving about an inch to seal.

  With your fingers or a fork, crimp pastry sheets together to keep the apples inside. Make a few slits in the top to allow steam to escape and sprinkle the granulated sugar (if desired).

Bake it

• Cover edges of pastry with aluminum foil to prevent over browning and bake in the pre-heated oven for 25 minutes. After 25 minutes, carefully remove aluminum foil and bake for 20-25 minutes more or until crust is golden brown and filling is bubbling. Serve warm and a la mode (with a nice scoop of vanilla ice-cream on top)