The next day, cut a disk out of the dough log straight from the fridge and weigh out 8 or 9 oz of dough. On a well-floured surface, pat the disk into a round and pat down. With a well-floured rolling pin, roll out the dough until about two or three inches larger than the pie dish you're using. If the dough gets hard to handle, place back in the fridge for about five minutes then continue working with it after once it gets colder and firmer. Grease the pie dish with butter and cooking spray really well. Drape the dough over the pie dish. Use your hands to gently flatten the bottom and sides.
Use scissors to cut off the excess dough. Be sure to leave about a half inch of overhang so you can roll it up for when you crimp the sides. Dock the bottom and sides with a fork. In a small liquid measuring cup, combine eggs and milk to create an egg wash. Brush the pie dough bottom and sides with the egg wash. Ensure you don't overdo it and brush evenly so there aren't puddles of egg wash in one spot over the others. The puddle spots would burn, so we want to avoid any puddles on there.
After the egg wash, pour the apple pie filling into the the crust. You can add some of the thickened "goo", but don't overdo it or you'll get a soggy bottom. Use a spoon to flatten the filling and spread it out evenly. Dot the filling with butter pieces. Roll out another 8 or 9 oz disk of dough. You can roll this out in a similar fashion that you rolled out the bottom. Cut some slits in the top and call it a day. You could also choose to do a lattice top. To do that, roll into a round and then cut into 1" strips and use to create a weaving pattern.
Once placing the top layer on the pie and cutting off any excess, roll the half inch overhanging dough up to stand over the lip of the pie dish. Use your index finger to push the dough outside to your pinching fingers to form a crimped edge.
Once the edges are crimped and the top is finished, brush the top and edge with more egg wash, spreading evenly. Sprinkle the top evenly with sugar.
Bake at 375°F for about 1 hour and 15-30 minutes or until the top and bottom is golden brown.
After the pie is done baking, let it cool for about an hour at room temperature before cutting into it. The pie will still be slightly warm and you'll get a cleaner slice. Serve as you please!