Preheat your oven to 425°F (220°C) and then gently unroll one pie crust and fit it into a 9-inch pie plate. Sprinkle two tablespoons of flour over the bottom crust.

In a large bowl, combine the sliced apples, granulated sugar, and ground cinnamon. Toss until the apples are evenly coated with the sugar and spice mixture, ensuring each slice is well covered.

Pour the apple mixture into the flour-dusted pie crust in the pie plate. Arrange the apples so they form a slight mound in the center, as they will cook down during baking.

Carefully place the second pie crust over the apple filling. Trim any excess dough from the edges, leaving about a half-inch overhang, and crimp the edges to seal them. Cut several slits in the top crust to allow steam to escape during baking.

Place the pie on a baking sheet to catch any drips and bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly and tender. Cool the pie on a wire rack for at least 30 minutes before serving, allowing the filling to set.