To Roll Out Pastry:
Divide dough in half; shape into 2 flat rounds on lightly floured cloth-covered board with lightly floured stockinette-covered pin. Bottom pastry should be 2 inches larger than inverted pan; transfer pastry to pan on rolling pin; trim along edge of pan. Roll out top pastry a little thinner to extend over pan 1 inch. Make a few slits for steam to escape.
French Apple Pie:
Fill pastry-lined pan with apple-sugar mixture; omit butter. Combine 1/2 cup flour, 1/2 cup firmly packed brown sugar, 1/2 cup chopped pecans, 1/4 cup butter until crumbly. Sprinkle over apples and bake as above.