Heat oven to 200°C. Peel, core and slice apples into thin slices.
Roll out the second half of the pastry to a similar size as before and transfer it to a large parchment-lined baking sheet and refrigerate. Toss the apples with the cornstarch then transfer them into the prepared bottom crust using your hands to pack them down into the pie. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie. Place the second pastry round over the filling or cut it into strips and lattice the top.
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