Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Also, follow the directions on the pie crust packaging, as oven temperatures may vary.

Gently unroll the store-bought pie crust onto a lightly floured surface.

Place the thinly sliced apples in a large mixing bowl and sprinkle them with cinnamon, pumpkin spice mix, butter, and granulated sugar.

Toss the apples gently to ensure they are evenly coated with the cinnamon, pumpkin spice mix, butter, and sugar mixture.

Arrange the coated apple slices in the middle of the pie crust, leaving a 1 – 1 1/2-inch border around the edges.

Do NOT pour the liquid from the apple mixture onto the pie crust. Save it and put it off to the side for later use.

Fold the edges of the pie crust over the apples, pleating as you go along.

Now, using a pastry brush, lightly brush the edges of the pie crust with the egg wash.

Pop the pie into the oven and bake for about 35-40 minutes, or until the crust turns golden brown and the apples are tender when pierced with a fork.

While the pie is baking, take the saved liquid from the apple mixture and pour it into a small saucepan. Heat it over low heat, stirring occasionally, until it thickens into a syrup-like consistency.

Once the pie is done baking, please remove it from the oven and let it cool for a few minutes.

Drizzle the thickened syrup over the baked apple pie for extra flavor and sweetness.

Now, your open-faced apple pie with a store-bought crust is ready to be enjoyed!