This weighed 6+ lbs. You don't want to know how much time was spent peeling and slicing apples. You really don't. I subbed some of the sugar in this recipe with golden raisins. I am so glad I cooked the apples prior to baking it. It was another three-apple-pie: two types from my backyard and honeycrisp.
When you're making a double crust pie, cook the ingredients first. The apples will lose so much water as they are cooked that there will be a gap between the top of the fruit and the bottom of the upper crust. This will make it easier for you to cut and still have it look nice.