Dot the top with about 2 tablespoons of butter and then cover with your top crust. Make a nice thick edge and it will not burn. Make sure to seal in the apples so the juices do not run out the sides (I messed up and mine ran out the sides). Poke some steam holes on top and trim the extra dough along the edges. Put the pie in the refrigerator while you heat the oven to 425. This is important, the pie should go in the oven cold from the fridge. Bake for 30 minutes, turn the oven down to 350, slide a cookie sheet underneath and bake for another 30 to 45 minutes. The juices should be bubbling through the steam vents.