Cut tops off 4 of the apples (discard). Using a melon baller, carefully scoop out the insides of the 4 apples - don't puncture sides.

Peel the last apple and thinly slice, along with scoop out insides from the 4 apples. Place in a bowl and toss with sugar and cinnamon (add more or less to taste). Then fill the hollowed-out apples with the cut up apples.

Roll out pie crust and slice into 1/4 inch strips. Arrange on counter into a lattice pattern, then carefully lift onto apple and press gently around the egdes. Use a knife to trim off excess pastry. Once all apples are covered, place in an 8x8 pan and add just enough water to cover bottom of pan.

If want crust to have a shiny appearance, brush pastry with an egg wash (1 egg lightly beaten + 1 Tbsp water). Cover with foil and bake at 375°F for 20-25 minutes. Then remove foil and bake for another 20 minutes or until crust is golden brown.