Pre-heat oven to 375°F.
Stretch (or roll if you made your own) your pie crust on lightly floured parchment paper. Arrange apples in a circular pattern. Make sure to leave about 2 inches boarder around the outside to fold over. Fold the crust edges up and over the apples (I tucked as I circles the fruit).
In a medium bowl, cream butter, cinnamon and sugar. Add the flour and mix with a fork to create a crumble topping. Spread topping evenly over the apples.
Transfer the parchment to a baking sheet. Brush dough with egg wash and sprinkle evenly with sugar.
Bake for 45-55 minutes, until the fruit center is bubbly and the crust is golden brown.